Spring will be making an appearance soon and this spring onion and asparagus frittata celebrates the season's ingredients. This dish can be eaten for any meal of the day. For a richer frittata, feel free to add cheese to the eggs. Goat cheese would be especially delicious.
small/medium spring onions, tops trimmed and sliced
1 tbsp coconut oil or Earth Balance coconut spread
1/2 tsp crushed dried basil, divided
8 eggs (free range if possible)
1 bunch of asparagus, woody ends trimmed