Falling on the breakfast food spectrum somewhere between omelets and quiches, you’ll find the Italian frittata. The egg dish is cooked on a stovetop like an omelet but isn’t folded and then set in the oven like quiche without a crust. What does this mean for you? You get a delicious, nutrient-packed meal that’s a little less complicated than its cousins.
6 whole organic or pasture-raised eggs
16 asparagus spears, trimmed and diced
1 shallot, diced
3 mini red bell peppers, diced
1 Tbsp. olive oil
1 Tbsp. organic butter or ghee
1/2 tsp. pink salt
1/8 tsp. ground black pepper
1/4 tsp. thyme
2 (2 oz.) slices cheddar cheese, diced
- Preheat oven to broil.
- In a cast iron or stainless steel skillet, heat butter and olive oil. Sauté shallots and peppers for about 4 minutes. Add asparagus and sauté another 4 minutes.
- In a small bowl, whisk eggs with salt, pepper and thyme. Pour into skillet over cooked veggies.
- Cook eggs about 5 minutes until the sides start to look cooked.
- Remove from heat and top frittata with cheese. Place in oven and broil 2 minutes until egg is cooked on top and cheese has melted.
- Slice into 4 wedges and serve warm.