Spring is finally here, and though I’m not thrilled about the flash flooding it’s brought, I am over the moon to see tender stalks of asparagus back in the grocery store. Asparagus is a delicious side broiled and dusted with cayenne pepper, and it also makes a hearty green filling for a frittata. Breakfast is the one meal where I don’t always get enough vegetables, so stuffing this dish with as many greens as possible seems like a good solution.
Frittatas, an Italian egg dish, are a lifesaver. They’re easy to make, help use up leftovers, and keep well in the refrigerator for a few days. Though sitting down to a hot breakfast is a wonderful way to start the day, I don’t have time to cook something fresh every morning. I do, however, have time to microwave a slice of frittata and throw it on a plate with salad, sauerkraut, and some slices of avocado. Frittata is a sturdy breakfast dish, so it’s also easy to take a slice on the go when you’re short on time.
I love these pear napkins from Sandalwood Studios.
Whenever I have a busy week, I spend a few minutes on Sunday and Wednesday nights making a frittata. A six-egg frittata is three breakfasts for me, but depending on your household and appetite, you may want to upgrade to one with eight eggs or even go up to a dozen and increase baking time accordingly. One of the hesitations many people have with going paleo or removing processed food from their diet is that making their own meals at home will take too much time. That absolutely does not have to be the case. Frittata is a perfect dish for those new in the kitchen, new to Paleo, or focusing on clean eating. I tend to stuff my frittatas full of an obscene amount of vegetables, so scale back if you’re into something a little lighter.
- 1+ tablespoons coconut oil
- 1/2 bunch asparagus, trimmed and chopped into 1″ pieces
- 2 teaspoons Herbes de Provence
- salt and freshly ground black pepper
- 1/2 cup chopped green onions
- 6 eggs
- optional: flat-leaf parsley for garnish
- Preheat oven to 350 degrees.
- Over medium heat, melt one tablespoon coconut oil in an 8-inch cast iron skillet. Add asparagus, season with Herbes de Provence, salt, and pepper. Saute til the asparagus begins to turn golden brown.
- Add green onions and cook for 30 more seconds, then turn off and remove from heat. Allow vegetables to cool slightly.
- In a medium mixing bowl, whisk eggs until evenly combined. Stir in vegetables.
- Make sure the skillet is evenly coated with coconut oil, adding a little more if necessary. Pour egg and vegetable mixture into the skillet and cook for 5 minutes over medium-low heat.
- Place skillet in preheated oven and cook for 4 minutes, then turn on broiler. Broil on high for 2-3 minutes or until the top of the frittata is puffy and golden brown.
- Garnish with flat leaf parsley before serving if desired.