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+ servings

Asparagus Frittata

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, brunch, Main Course
Keyword: cleanketo, detox, keto, low carb, paleo, whole30
Servings: 6
Calories: 220kcal

Equipment

  • 1 large (12") cast iron skillet
  • 1 whisk
  • 1 medium bowl
  • 1 kitchen knife
  • 1 cutting board

Ingredients

  • 10 large eggs
  • ½ cup coconut cream
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 2 Tbsp olive oil
  • 1 large shallot minced
  • 3 cloves garlic minced
  • 1 lb asparagus tough stem ends trimmed off
  • 2 cups baby arugula roughly chopped

Instructions

  • Preheat oven to 350°F.
  • In a medium bowl, whisk together eggs, coconut cream, sea salt and black pepper. Set aside.
  • Cut asparagus into 1" pieces.
  • Heat olive oil in a large (12") oven-proof skillet over medium-low heat for 1 minute.
  • Add shallot to pan and cook for a few minutes until shallot is translucent, stirring frequently.
  • Add garlic and asparagus to pan and cook for a few minutes until asparagus is crisp-tender.
  • Stir in baby arugula.
  • Pour egg mixture into skillet, stir to evenly distribute ingredients around pan, and then cook, undisturbed, for 3-5 minutes, until edges just begin to set.
  • Place skillet in oven and cook for about 10 minutes, until the top is set and a knife inserted in the center comes out clean.
  • Cut frittata into wedges and serve immediately.

Nutrition

Calories: 220kcal | Carbohydrates: 6g | Protein: 13g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 310mg | Sodium: 319mg | Potassium: 355mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1180IU | Vitamin C: 6mg | Calcium: 84mg | Iron: 4mg