Asparagus Frittata

January 13, 2014

By Anna Varriano

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If you are in need of a quick, healthy dinner try this frittata. I made this  asparagus dinner in 10 minutes.

What You’ll Need

• 1/2 bunch of asparagus
• Coconut oil
• Olive oil
• 2 organic, free-range eggs
• Sprinkle turmeric

Step 1: Prep

I warmed up some left over asparagus in a bit of coconut and olive oil (you can use whatever left over veggies you have – or cook up some fresh ones).

Step 2: Cooking

Next, I beat the eggs and poured them over the veggies. Then I ‘shook’ the pan around to evenly distribute the egg and flipped it when the bottom was cooked.

Step 3: Serving

Sprinkle the omelet with turmeric and serve with a side salad (this one was made with organic baby greens, cucumbers, tomatoes, sprinkled with olive oil, fresh squeezed lemon juice and dried oregano), and one small slice of toasted buckwheat, oat, and flax bread spread with 1 tbsp of coconut oil. So fast and so good!

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