In the Northwest, spring means mushrooms, asparagus and brunch al fresco. Although, it still is a little too cold and rainy in Washington for al fresco dining, there is an abundance of mushrooms and asparagus. Which means spring is so so close! Perfect timing for this Paleo Asparagus Mushroom Frittata!
Similar to an omelet or quiche, frittatas are much more paleo-friendly because they don’t require milk, cheese or a crust! I like to use thinly sliced potatoes to add more substance and ham or bacon when I’m eating it for dinner. Frittatas are so easy and fun you can use whatever veggies are in season and make it your own!
- 1/4 lb fresh aspargus
- 3 farm fresh eggs
- 2 spring onions or green onions, sliced and divided
- 4-5 mushrooms, thinly sliced
- 4-6 grape tomatoes, halved
- 2 Tbsp parsley, finely chopped
- 1 Tbsp fresh, tarragon, finely chopped
- 1 medium red or golden potato, thinly sliced
- Fresh cracked blacked pepper
- Preheat the oven 350 F.
- Spray a nonstick skillet with cooking spray and put over medium heat.
- Place 2/3 of the sliced potatoes in the skillet and add about 1 tsp pepper and 1 Tbsp salt.
- After 2 minutes, put asparagus, mushrooms and white part of the green onions in the skillet.
- Meanwhile whisk the eggs with 2 Tbsp of cold water.
- Reduce the heat to medium-low and add eggs. Top with tomatoes, herbs and remaining potato slices. Let cook for 2-3 minutes.
- Place in oven and bake for 15-20 minutes.
- Remove from oven when eggs are completely cooked and the edges are crispy.
- Garnish with remaining green onions. Enjoy!
This is one of my favorite brunch dishes because it is light, easy and goes perfectly with a mimosa! Although, I’ve been really diggin’ pink champagne lately! FYI, this recipe serves 4 and it doesn’t double well. So, if you are cooking for a larger crowd, use a bigger skillet (16″+) and add 2 extra eggs. Or, do as I do and make multiple batches. The good news is, it reheat nicely! So any leftovers usually end up as my breakfast on Monday! Yum!