2

Tbs

olive oil

2

large

onion,sliced thinly

salt and pepper

3

cloves

garlic,finely chopped

8

eggs

1/3

cup

parmesan cheese,grated

1

Tbs

fresh sage,chopped

1

lb

asparagus,cut in 1-inch pieces

3

oz

goat cheese,crumbled

1/4

cup

balsamic vinegar

1

Preheat the oven to 325F. Prepare a 12x15 inch jelly roll pan (sheet pan with sides) by spraying liberally with oil. Place a sheet of parchment paper in the bottom of the pan.

2

Heat 1 tablespoon of the olive oil in a large skillet, add the onions, 1/2 teaspoon salt and 1/8 teaspoon pepper. Saute over medium heat for about 10 minutes. Add garlic, continue to cookfor about 40 minutes, gently scraping the bottom of the pan with a wooden spoon to keep the onions from sticking while carmelizing. Add a bit of water to deglaze if needed. Transfer to a bowl to cool.

3

In a bowl, beat the eggs. Add the onions, parmesan and sage.

4

In a 12x15 inch jelly roll pan (sheet pan with sides), pour the egg mixture and spread evenly over the pan.

5

Crumble in the goat cheese. Add the cooled onions and asparagus pieces.

6

Cook in a 325 degree oven for 20 to 25 minutes, until the frittata is golden and firm.

7

In a small saucepan over high heat, reduce the vinegar to half or a third of its original volume. Allow to cool.

8

Loosen the frittata gently by running a knife around the edge of the pan. Place a cutting board (big enough to cover the entire pan) and flip the frittata over and out of the pan. Peel off the parchement paper and flip the frittata right side up.

9

Brush the bottom and sides with the reduced vinegar and cut into wedges. Serve warm or room temperature.

Serving size: 1/10 of a recipe (4.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.