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Asparagus and Pea Frittata

Asparagus and Pea Frittata

Rebekah KukRebekah Kuk
A delightfully light meal that is perfect with salad, crusty bread, or alone.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Course
Servings 4

Equipment

  • Oven safe skillet

Ingredients
  

  • 8 eggs pasture raised
  • 1-2 cups asparagus tough ends snapped off, stalks sliced into 2" pieces
  • 1 cup peas
  • 3/4 cups cheese I used Gouda; any type will do
  • 1/2 medium red onion sliced
  • 2 tablespoons fat either avocado oil, coconut oil, butter, or animal fat
  • 1 teaspoon sea salt or Real salt
  • 1/4-1/2 teaspoon fresh ground pepper
  • optional extra virgin olive oil for finishing
  • optional extra salt and pepper for finishing

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit. Crack eggs into a large bowl and whisk in salt, pepper and cheese. Prepare asparagus by snapping off the ends and then slicing them into two inch pieces. Peel and slice onion.
  • Heat your choice of fat in a large, oven-safe skillet (I like cast iron). Sauté onion and asparagus for a few minutes until soft. Add in peas. Pour eggs over vegetables, jiggling the pan so everything settles nicely. Cook in pan for 4-5 minutes. To finish setting the eggs, slide the pan into the preheated oven for 5-8 minutes longer.
  • Drizzle extra virgin olive oil and grind some fresh black pepper over top to serve.
Keyword Gluten Free, Keto, Seasonal, Vegetarian
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