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This easy frittata has all of the flavors of spring, plus more. Smoky paprika and feta cheese add a punch of flavor to this brunch or dinner recipe.

Nothing says spring like a bunch of pencil-thin asparagus spears. This eager vegetable pokes its nose out of the soil in the early spring, competing with the tulips for attention. Many times, I have read about cultivating asparagus and dreamed of harvesting the green stalks from my own garden. Better yet, I could pile soil on top of the plants before they break the soil and be rewarded with coveted stalks of white asparagus. But then, impatient-little-me reads that I will not be able to harvest the asparagus until the third growing season. Yeah, yeah, yeah...good things come to those who wait and all of those other wise words of advice. Of course, if I had just sucked it up and planted my crop three years ago, when I first started my asparagus reading, you wouldn't have to listen to my griping. I apologize from the bottom of my procrastinating heart.

Frittatas, the Italian version of omelettes, are one of our go-to meals on busy weeknights. Of course, they are also a welcome participant at our weekend brunches. Frittata variations are only limited by your imagination - vegetables, herbs, meats, cheeses. You name it, it works. In this version, slightly caramelized onions lend a touch of sweetness to the slightly bitter asparagus. And then there is the smoked paprika...I first discovered the alluring combination of asparagus and smoked paprika when I made Smoky Grilled Asparagus last summer. It does wonders to this frittata.

The recipe:

Preheat the broiler. Set the rack near the top of the oven so that the top of the frittata will be 5 to 6 inches from the heat source.

Thinly slice half of a medium onion into half-circles. Using 12 ounces of asparagus, snap the tough ends off of the spears and cut diagonally into 1-inch pieces. Separate the tips from the other pieces.

Heat 2 teaspoons olive oil in a 10-inch nonstick, ovenproof skillet set over medium heat (you can also use a cast-iron pan, but you may experience problems with the frittata sticking to the pan). Add the onions to the skillet and cook, stirring occasionally, until the onions are beginning to soften, 3 to 4 minutes. Add the asparagus stalk pieces (not the tips) ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper to the pan and cook until the asparagus pieces are tender-crisp, about 3 minutes (more time may be needed if you are using thick asparagus spears).

Add the asparagus tips and cook for an additional 2 minutes.

While the onions and asparagus are cooking, whisk together 8 large eggs, ½ teaspoon smoked paprika, and 2 teaspoons chopped fresh thyme in a large bowl.

Slowly pour the egg mixture over the onions and asparagus. Stir slightly to evenly distribute the vegetables. Turn the heat down to medium-low.

Season with ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper.

As the eggs are cooking, run a rubber spatula around the outside of the frittata to release the eggs from the pan. When about half of the egg mixture is set and the bottom of the frittata is golden brown, sprinkle ¼ cup crumbled feta cheese over the top of the frittata. Place the frittata under the broiler and cook until the frittata is slightly puffed and golden brown, about 3 minutes. Remove from the oven.

Using a rubber spatula, slide the frittata from the skillet onto a serving platter. Cut into 4 wedges and serve immediately. If you are not able to easily slide the frittata from your pan, cut it into wedges in the pan and gently lift out each wedge.

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