CONTEST SIDE DISH: Asparagus Frittata

ASPARAGUS FRITTATA
Adapted by BumbleBeeBoogie

2 medium onions, the sweetest you can find, peeled
2 garlic cloves, peeled and minced
1-1/2 pounds asparagus, cooked until barely tender, cut into 1-inch pieces
1 cup dry bread crumbs (or Japanese Panko dried bread crumbs)
1-1/2 cup grated Parmesan cheese
1-1/4 cup olive oil
1 cup flat leaf Italian parsley, chopped
1-1/2 teaspoon Italian seasoning
1/2 teaspoon salt
2 teaspoons freshly ground black pepper
10 large eggs

Preheat the oven at 350 degrees F.

In a large skillet over medium heat, saute the onions in the olive oil until tender, add the garlic and saute for 1 minute more. Add the asparagus, bread crumbs, cheese, parsley, Italian seasoning, salt and pepper and saute, stirring, together about 2 minutes.

In a large bowl, whisk the eggs until foamy. Add the onion/asparagus mixture and mix. Pour into a non-stick 9 x 13-inch baking pan or buttered dish. Bake, uncovered, for 40 minutes.

May be served either hot or cold. Cut into small squares. The frittata may also be frozen.