Asparagus Frittata {Paleo, Gluten Free, Vegetarian}

This spring recipe for an asparagus frittata can serve as a healthy breakfast or lunch, hot or cold. It’s gluten free, vegetarian, Paleo and Whole30 friendly.

The arrival of spring produce is always a happy one for me. Artichokes the size of my head are stacked on tables at the farmer's market and next to them are pyramids of bright orange, slender carrots draped over each other, with dirt like skid marks around the sides.

I love all the Spring produce, but it’s the sight of asparagus that gets me excited and is the inspiration for this asparagus frittata.

Asparagus and leeks are a classic combination, but my favorite companion to asparagus is the basic, but versatile egg. 

There’s the wonderful simplicity of a perfectly poached egg waiting to be burst open onto a plate of cooked asparagus.

Seeing as most are coming out of a very cold winter, ready to shed a few layers, I thought I’d go light and lovely with this spring frittata.

This asparagus frittata is a close cousin to the quiche, but the frittata saves a few calories since there's no grain or gluten filled crust - shout out to my paleo friends.

You can throw in some goat cheese or vegan cheese, and you have yourself an easy way to enjoy the bounty of spring.

What I also like about the frittata is that it can be eaten warm or cold so it’s an easy and elegant item to bring to your first outdoor picnic of the season. Paired with a crisp white wine, you might actually see glimpses of summer in the distance.

Asparagus Frittata
{Paleo, Gluten Free, Vegetarian, Whole30)

Serves 4

Ingredients

• 1 tablespoon olive oil

• 1/4 cup onion, diced

• 1/2 cup asparagus, cut into 1” pieces

• 1/4 cup mushrooms, chopped, plus a handful for topping

• 6 eggs

• ¼ cup parsley chopped

• 3 ounces crumbled goat cheese or vegan cheese or omit

• Salt and pepper to taste

Instructions

1. Turn broiler to high.

2. Heat olive oil in an 8-inch ovenproof skillet. Once hot, add the onions, asparagus and mushrooms with salt and pepper to taste. Sautée until the onions are translucent and the mushrooms begin to brown.

3. In a bowl, whisk the eggs with a dash of salt and pepper. Add parsley and 2 ounces of goat cheese.

4. Place the egg mixture in the skillet with the other ingredients and use a spatula to gently lift and move the eggs around the pan until it begins to set, about 5 minutes. Sprinkle the remaining goat cheese and asparagus tips on top.

5. Place in the oven for 3–5 minutes or until the eggs are set and the top begins to brown.

6. Serve immediately or cool and eat at room temperature.

Other Paleo Breakfast Inspiration