ASPARAGUS: Lemon Asparagus Frittata
Main Courses
Compliments of our friend,
Rebekah Fedrowitz, MDN, BCHN
Board Certified in Holistic Nutrition,
Integrative Health Speaker & Writer
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
- Heat Meyer Lemon Olive Oil in a medium skillet (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.
- Add asparagus pieces to skillet and continue to cook for a few more minutes.
- In a medium bowl, crack eggs and whisk to blend. Pour eggs over asparagus mixture, then cover skillet with a lid. Cook for about 5 minutes over medium heat.
- 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.
- Remove from broiler and serve immediately.