I was at the farmer’s market in Park Slope, Brooklyn this weekend and couldn’t leave without these beautiful spring asparagus!

Since Nate and I started following the paleo diet, breakfast has been a challenge.  I’ve decided to look further into solutions.

You’ll see that I will incorporate more of my paleo breakfast findings in this blog and I hope you will share your great tips and recipes with me in the comments below.

Cheers, everyone!

5 from 2 votes

Baked Asparagus Coconut Cream Frittata

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3 -4 servings
Author: ChihYu Smith
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  • 6 large eggs
  • 1/3 cup canned coconut cream milk, I use a brand called Chaokoh
  • 1 tbsp dill weed
  • big pinch of kosher salt
  • handful of thin asparagus
  • ground black pepper


  • Steam the asparagus until tender (about 6 minutes).
  • Cool the steamed asparagus in ice water to keep texture and color
  • Preheat oven to 410 degrees Fahrenheit. Line a 8-inch square baking pan with parchment paper and lightly spray with coconut oil or EVOO.
  • Scramble the eggs with coconut cream milk, dill weed, kosher salt, and black pepper.
  • Pour the egg mixture into the prepared baking pan and carefully place into the oven.
  • After 10 minutes, remove the egg dish from the oven and place the asparagus one by one.
  • Return to the oven for another 15 minutes.
  • Let the frittata rest for a few minutes and use both hands to lift the frittata out and onto a flat surface.
Course: Breakfast
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