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ASPARAGUS: Lemon Asparagus Frittata

Main Courses

frittata-pan_upload.jpg

From our friend, Rebekah Fedrowitz, MHN
Holistic Nutrition Consultant & Food Blogger

Ingredients

  • 1/2 small onion, diced
  • 3-4 baby Bella mushrooms, sliced
  • 1 bunch asparagus, cut into 1 inch pieces
  • 4 tablespoons Meyer Lemon Olive Oil
  • 8 eggs
  • sea salt
  • freshly ground pepper
  • 1/3 cup grated parmesan cheese

Directions

  1. Heat 2 tablespoons Eureka Lemon Olive Oil in a medium frying pan (with a lid) over medium heat.  Stir in onions and mushrooms and season liberally with salt and pepper.  Saute for 3-4 minutes, or until onions are translucent and starting to brown, stirring frequently.
  2. Add asparagus pieces to frying pan and continue to cook for a few more minutes.
  3. In a medium bowl, crack eggs and whisk to blend.  Pour eggs over asparagus mixture, then cover pan with a lid.  Cook for about 5 minutes over medium heat.
  4. Turn on broiler to high heat.  Uncover eggs and top with parmesan cheese.  Place uncovered pan under broiler for about 3 to 4 minutes, or until cheese is lightly browned and eggs are completely set.
  5. Remove from broiler and serve immediately.