A quick and nourishing breakfast is usually what I’m needing around 10am, after a good workout and before getting down to business for the day. Asparagus Frittata has been my new favorite — delicious and takes about 10 minutes from prep to eating. I can whip this up and take it to my desk to enjoy while starting my morning emails.
- 2 eggs
- 6 asparagus stems, washed & woody ends cut off, and chopped into 1-inch pieces
- Organic canola oil
- Salt & pepper
- Optional: grated parmesan cheese
Heat a small omelette size cast iron skillet and add a drizzle of oil. When hot, add chopped asparagus and a pinch of salt and pepper. Allow to soften and cook for 3 minutes or so. You will add egg and continue to cook so better to undercook it a bit at first. Keep the asparagus vibrant and alive!
Whip two eggs until fluffy and add to hot pan. Just pour it right on top of asparagus and sprinkle parmesan at this point if you want a more decadent omelette.
Let cook for about 3 minutes on medium heat, careful not to over-brown, and when it has set on top, use a stainless steel spatula to loosen it from the pan. Carefully flip the entire thing over, keeping the round shape, and cook on other side for 1-2 minutes.
Dish onto a beautiful plate and serve with love. xxx, Leah