Asparagus Frittata with Blue Cheese & Pecans

Directions

1. Peel and finely dice the onion, then peel and mince the garlic.
2. Rinse the asparagus and trim the woody ends, then cut into 2-inch pieces.
3. Place an ovenproof skillet on the stove and heat over medium-high heat.
4. Add butter and swirl to coat the bottom, then add onion and garlic; cook, stirring often, until soft and lightly browned, about 3–4 minutes.
5. Whisk eggs with a splash of water, salt, pepper, and half the blue cheese in a large bowl.
6. Add more butter to the skillet, then add the asparagus; cook, stirring occasionally, for 2–3 minutes.
7. Turn on the broiler and position the rack about 4 inches from the heat.
8. Spread the asparagus evenly in the skillet, reduce heat to medium-low, and pour in the egg mixture. As it begins to set at the edges, lift the cooked edges with a spatula to let some runny egg flow underneath. Cook until the bottom and sides are set but the top remains a little runny, about 5–7 minutes.
9. Sprinkle the remaining cheese over the frittata and transfer the skillet to the oven; broil until the top is set, 2–3 minutes.
10. Roughly chop the pecans.
11. Cut the frittata into wedges, place on plates, and sprinkle with pecans before serving.