Description
Elevate your brunch game with this flavorful asparagus frittata featuring sun-dried tomatoes and fresh basil. A great source of protein and beneficial prebiotics, this easy recipe is a healthy choice for you and your microbiome. Whether you need a new recipe to serve for brunch or a nutritious meal-prep option for weekday breakfasts, this asparagus frittata will not disappoint. Give it a try and let me know what you think!
Ingredients
2 large garlic cloves, minced (about 1 tablespoon)
1/2 large yellow onion, finely chopped
1/2 lb. asparagus, chopped to 1/4” pieces
3–4 oz grape tomatoes, (a large handful)sliced
6 sun-dried tomatoes in EVOO, chopped
1 oz container of fresh basil leaves, torn
6 large eggs at room temp
1/4 cup unsweetened non-dairy milk
1/2 teaspoon salt
10–15 spins of freshly ground black pepper
Garnishes (Optional):
Parmigiano-Reggiano, freshly shredded – OR –
Goat Yogurt
Instructions
- Preheat the oven to 350º. Lightly grease a glass pie dish with avocado oil or extra virgin olive oil.
- Crush and mince the garlic first, then chop the onion and place them in a large glass or stainless-steel mixing bowl. Rinse and remove woody stems from the asparagus, chopping into ¼” rounds. Slice the grape tomatoes, chop the sundried tomatoes and tear the basil before adding the chopped veggies to the bowl. Stir to evenly distribute, then pour them into the pie dish.
- Crack the eggs into the same mixing bowl, adding the milk and salt. Whisk using a hand mixer if you have one. Pour the egg mixture over the veggies and bake for 30-40 minutes or until the center has set and the internal temperature has reached at least 160º.
- Remove from the oven and let the frittata rest for 10 minutes, then slice and serve with some flaky sea salt and garnishes if desired.
Cover and refrigerate any leftovers for 3-4 days.
Notes
- A hand mixer isn’t required, but it will speed up the process and save your arm. If you don’t have one, use a large whisk.
- If only using 6 eggs, check the frittata at about 25-30 minutes
