For those of you who are searching for Easter Brunch ideas, look no further! This is a really easy and delicious (not to mention healthy) dish that is appropriate for breakfast, lunch or dinner! The other thing I really like about this recipe is that it is completely open to “doctoring”. I don’t know about you, but I can NEVER leave a recipe alone! I either add, subtract or substitute something. Not because I think there is something missing in the original, but it’s usually because I like to use what I have available!
P.S. Whenever I make a frittata, I will usually top it off with a very simple arugula salad dressed in some olive oil and lemon juice.
Enough commentary, let’s get cooking!!!
A frittata is basically sautéed veggies, eggs poured over, and baked – great for anyone watching their carbs!
coconut oil (for coating your pan and for sautéing your veggies)
1/2 red onion, cut into half moon thin slices
1 clove of garlic, finely chopped
8 stalks of asparagus, chopped into 1 inch pieces
1/2 of red pepper, diced
1 cup sliced crimini mushrooms
2 large heirloom tomatoes, sliced into thin rounds
grated gruyere (optional)
Salt & Pepper
4 TBS Fresh herbs (basil, parsley are two good options!)
Preheat oven to 350 degrees F and lightly grease a square casserole dish with coconut oil
Heat 1 TBS of coconut oil over medium heat and sauté the onions and garlic, about 5 minutes.
Add asparagus, red pepper and mushrooms and cook for about 5-7 minutes, until the asparagus is cooked, but still has a bite to it. Remove from heat and add veggies to your casserole dish. Add sliced tomatoes, reserving a few to put on top.
In a large bowl, beat the eggs with salt and pepper, the gruyere, and the fresh herbs. Pour over the veggie mixture.
Top with the reserved tomato slices and bake for 30 minutes
Let cool 5-10 minutes. Slice and top with arugula salad, if desired