Alicia writes Jaybird; she’s an AmeriCorps volunteer who loves to eat but can’t afford to try every new restaurant and type of cuisine. Instead of spending all her hard-earned cash paying other people to cook for her, she spends it as frugally as possible making delicious meals at home. Be friends on Facebook, Twitter, and Pinterest!
Summer is finally here and I am over the moon to see tender stalks of asparagus back in the grocery store. Asparagus is a delicious side broiled or grilled, and it also makes a hearty green filling for a frittata. Breakfast is the one meal where I don’t always get enough vegetables, so stuffing this dish with as many greens as possible seems like a good solution.
Frittatas, an Italian egg dish, are a lifesaver. They’re easy to make, help use up leftovers, and keep well in the refrigerator for a few days. Though sitting down to a hot breakfast is a wonderful way to start the day, I don’t have time to cook something fresh every morning. I do, however, have time to microwave a slice of frittata and throw it on a plate with salad, sauerkraut, and some slices of avocado. Frittata is a sturdy breakfast dish, so it’s also easy to take a slice on the go when you’re short on time.
Whenever I have a busy week, I spend a few minutes on Sunday and Wednesday nights making a frittata. A six-egg frittata is three breakfasts for me, but depending on your household and appetite, you may want to upgrade to one with eight eggs or even go up to a dozen and increase baking time accordingly.
One of the hesitations many people have about removing processed food from their diet or going paleo is that making their own meals at home will take too much time. That absolutely does not have to be the case. Frittata is a perfect dish for those new in the kitchen or focusing on clean eating. I tend to stuff my frittatas full of an obscene amount of vegetables, so scale back if you’re into something a little lighter.
Spring Greens Frittata – Serves 3
1+ tablespoons coconut oil
½ bunch asparagus, trimmed and chopped into 1″ pieces
2 teaspoons Herbes de Provence
salt and freshly ground black pepper
½ cup chopped green onions
optional: flat-leaf parsley for garnish
Preheat oven to 350 degrees. Over medium heat, melt one tablespoon coconut oil in an 8-inch cast iron skillet. Add asparagus, season with Herbes de Provence, salt, and pepper. Saute til the asparagus begins to turn golden brown. Add green onions and cook for 30 more seconds, then turn off and remove from heat. Allow vegetables to cool slightly.
In a medium mixing bowl, whisk eggs until evenly combined. Stir in vegetables.
Make sure the skillet is evenly coated with coconut oil, adding a little more if necessary. Pour egg and vegetable mixture into the skillet and cook for 5 minutes over medium-low heat.