Frittatas are a fun way to liven up breakfast. Versatile and always delicious, you can create just about any combination and end up with a dish everyone loves.
Admittedly, an important factor in a frittata is the cheese. It’s critical actually. At least as far as I’m concerned. I’m sure there are those out there who would argue with me. But I feel the cheese really makes the flavor robust. And I do love flavor.
I try to avoid dairy, but I did eat my fair share of this. It’s on the low (ish) carb side and it was a quick, easy breakfast on a hectic morning. Plus, it made everyone happy. Can’t argue with that!
Feel free to play around with the type and amount of veggies. I simply used what I had on hand.
YOU MIGHT ALSO ENJOY:
- 8 large eggs
- ¼ cup parmesan cheese
- 1 tbsp. garlic powder
- 1 tbsp. coconut oil or oil of preference
- 5 stalks asparagus, sliced thin
- ¼ large, yellow onion, chopped fine
- 4 small shiitake mushrooms
- Enough hand grated cheddar to cover the top of the frittata
- Preheat oven to 350 F.
- Crack your eggs into a medium mixing bowl and whisk for 1-2 minutes to get the eggs well combined.
- Whisk the parmesan and garlic powder into the eggs.
- Warm the oil in a large skillet and saute the asparagus, onions and mushroom
- When they are mostly cooked, turn off the heat and pour the eggs into the pan. Top with a layer of shredded cheese.
- Place pan in the oven and bake for approximately 30 minutes or until a knife pulls out clean when inserted into the center.
- Slice like a pizza and serve! For regular clean eaters, serve with a slice of whole grain bread or a side of fruit.