If you’ve scrolled around my blog a bit you’ve probably already noticed how much I love eggs. Of course nothing beats the eggs my chickens used to lay for us. We haven’t had any chickens now for the last couple of years as we were moving around a bit. But now that we’ve settled again and have plenty of space, my husband is busy at work building us a chicken coop. I can’t wait! In the meantime we are fortunate enough to have access to fresh eggs from our friends’ chickens or from the Farmers’ Market.
Eggs are such a great and nourishing protein option. They are full of healthy fat and antioxidants. Egg yolks are rich in iron and they’re one of only a few food sources of vitamin D. They are also such a versatile food that they can literally work for any meal of the day.
This is one of my favorite frittata recipes as it highlights two of my springtime favorites, asparagus and tomatoes. It’s also an easy and tasty way to add more cruciferous veggies into your diet with the added broccoli.
If you’d prefer to keep it dairy-free you can omit the cheese and cream. And unlike quiches, it’s naturally gluten and grain-free since it doesn’t have a crust. I hope you enjoy it as much as we do.
Adapted from Real Simple
- 1 Tbsp extra-virgin olive oil
- 1 bunch (~½ lb) fresh asparagus, trimmed and cut into 1-inch pieces
- 2 cups chopped broccoli
- 1 cup cherry tomatoes
- 8 large organic, pasture-raised eggs
- ½-1 tsp herbes de provence
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 2 ounces goat cheese
- 1 cup creme fraiche or cream (optional)
Step 1: Preheat the oven to 400F (200C). In a nonstick ovenproof skillet (I personally love to use my grandmother’s old cast iron pan for this 😊) heat oil over medium-high heat. Cook the asparagus until softened. Add the broccoli and tomatoes; I personally like to leave the tomatoes whole but you could cut them in half if you wanted to. Continue to cook until the broccoli softens and the tomatoes burst.
Step 2: Whisk together the eggs, salt, pepper, and creme fraiche or cream if you’re adding it. Pour over the veggies in the skillet and cook, stirring gently, just until the eggs begin to set. This usually only takes about 1 minute.
Step 3: Sprinkle the top with goat cheese and transfer the pan to the oven. Bake for about 10 minutes; just until the center is set when you poke it with a fork.
Step 4: Serve with an arugula, mache, or kale salad.
Although this makes a great savory breakfast or brunch option we usually enjoy it for lunch or dinner at my house. Give it a try and let me know what you think?! And if you’re looking for other yummy ways to cook with eggs you may enjoy this blog post: Frittatas & Quiches.