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