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Baked Asparagus Coconut Cream Frittata
Course
Breakfast
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
3
-4 servings
Author
ChihYu Smith
Ingredients
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
Instructions
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.