A frittata is an egg-based Italian dish, a bit like an omelette or crustless quiche that you can pack with nutritious and flavour-filled extras.
The egg base of this recipe provides protein along with vitamins B2, B5, B12, choline, iron and selenium, the cheese boosts your calcium, and the asparagus amps nutrients with a healthy dose of vitamins A and K1, copper and potassium.
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.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 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 using) with the beaten eggs and pour over the asparagus.
- Place the rest of the asparagus on the top.
- Bake for 30 minutes or until centre is cooked.
This recipe is featured in the following recipe books optimised for nutrient density. Follow the links below to find more nutrient-dense recipes optimised for YOUR goal.
- maximum nutrient density
- low carb & blood sugar
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- high protein:energy ratio
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- low carb vegetarian
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