Spring Asparagus + Arugula Fritatta

Sing the above lines with a the Lion King “hakuna matata” and then think: what a wonderful egg.

Today’s recipe celebrates three of my favorite (spring) foods: eggs from pastured chickens, arugula from my  home garden, and asparagus—swoon.

Chronic illness cooking tip: it only has three ingredients (not counting salt + pepper) and you can make a huge one to keep around for a snack, easy breakfast, and full meal when paired with soup or salad. Not only that, but I make it during what I call “oven opportunities:”  oven’s already on and hot, roasting away veggies, or  baking some gluten free cookies and I’ll whip up a fritatta. BEWM! Breakfast, lunch, or dinner ready to go without much extra work. 

These days the abundance in my life has be swooning, and I’m so grateful for each and every one of you that reads, watches, and supports me. LOVE YOU!

Spring Asparagus Arugula Fritatta
Three ingredient (dairy free) spring fritatta to make easy work of breakfast, lunch, or dinner. Swap out whatever veggies are seasonal and fresh and BEWM, delicious nutritious and swoon heavenly good.
Write a review
Print
Ingredients
  1. 3 pasture-raised eggs
  2. 6 tbsp almond milk
  3. 1/2 bunch asparagus, blanched
  4. 1 cup arugula, chopped
  5. salt + pepper to taste
Instructions
  1. Preheat your oven to 375F/190C.
  2. Blanch your asparagus by cooking them in salted boiling water for 90 seconds. (No need to use the cold water bath method).
  3. Beat eggs with almond milk and season the mixture with salt + pepper (salt's homie) before adding the chopped arugula and blanched asparagus.
  4. Add everything to a tart pan and bake until the top puffs up, looks light golden brown, and doesn't jiggle in a wet way towards the center.
  5. Let cool, slice, and swoon.
Notes
  1. The above amounts are what I used in this video. My tart pan is 7.5 inches wide by 1 inch high. It made 6 servings out of three eggs, so you're not eating as much as a whole egg in a sitting. I went heavy on the vedge (always do). If you're scaling up, add 2 Tbsp of milk for every egg, and more veggies until the proportions look right. Trust your gut. It's very hard to screw this up. If there are less veggies, there will be more egg. Don't under season. Salt is your friend (Celtic especially). Put a swoon-ful of sriracha on the top and fuhggedaboutit!
In The Kitchen Keepin' It Real http://inthekitchenkeepinitreal.com/

Submit a Comment