A frittata is an egg-based Italian dish similar to an omelette or a crustless quiche.
If you love eggs, frittatas are versatile and convenient meal options that you can pack with nutritious and flavour-filled extras.
Adding cheese to the recipe will provide you with a substantial amount of calcium and vitamins A, D, and K2, and the asparagus amps up your intake of nutrients like folate, copper, potassium, and vitamins A and K1.
If you wanted to get a bit fancy (breakfast for dinner, anyone?), you could add lightly cooked bacon, chorizo, mushrooms, leek or any combination of cooked veggies and cheeses like feta, mozzarella, or cheddar. Treat a frittata like a palette for your palate.
One serve provides 200 calories, 16 g protein, 13 g fat, 4 g of net carbs and P:E = 1.0.
- 8 eggs, beaten
- 250 g (or one bunch) asparagus spears
- 50 g parmesan, grated
- Salt & pepper (omit pepper for AIP)
- Pre-heat oven to 180°C/356°F (bake).
- Line a small baking dish (about the length of the asparagus) with baking paper.
- Spread out the asparagus in a row, along the bottom of the dish (add any extra cooked ingredients you may have selected now).
- Mix the grated cheese, salt & pepper (if used) with the beaten eggs and pour over the asparagus.
- Place the rest of the asparagus on the top.
- Bake for 30 minutes or until the centre is cooked.