For all my colleagues at the gym who are on the Paleo Diet Challenge here is a recipe that will get the day started off great, plus it makes a good all round meal for lunch or dinner if you add a salad.

Frittatas are essentially a quiche without the crust so they lend themselves perfectly to the diet and they can modified in a number ways by adding chicken, pork, beef, veal or any other meat, BACON!! you can think of. Don’t like meat, then add veggies. You can use just egg whites if you like and that makes the variations endless.  I figured if I added the word “bacon” it would grab their attention.

This recipe uses some little used and thought of foods and that is why I choose it.

Asparagus Tomato Frittata

Ingredient list:

8 large eggs (yes Erica N use the whole egg in this recipe)
3 tbsp extra-virgin olive oil
½ yellow onion, chopped
8 medium asparagus spears, cut in 1-inch lengths
1 cup artichoke hearts, coarsely chopped
½ cup sun-dried tomatoes (soaked in oil)
¼ cup fresh basil, finely chopped
1 teaspoon onion powder
½ teaspoon sea salt
½ teaspoon black pepper

How to put together and cook:

In a medium-sized bowl, whisk eggs, stir in two tablespoons olive oil. Set aside.

Over medium heat, sauté onions in one tablespoon olive oil using an oven-safe skillet until softened and slightly browned. Add the asparagus, artichokes, tomatoes, basil, onion powder, salt and pepper. Sauté another 3 minutes.

Pour in egg mixture and mix together. Cover at low to medium heat for 3 minutes.

Place pan in oven for 15 minutes.

Remove (using oven mitt!) from oven. Cool for five minutes then, using a spatula, release the frittata around the edges and under the bottom. Slice and serve.

In a medium-sized bowl, whisk eggs, stir in two tablespoons olive oil. Set aside.

Over medium heat, sauté onions in one tablespoon olive oil using an oven-safe skillet until softened and slightly browned. Add the asparagus, artichokes, tomatoes, basil, onion powder, salt and pepper. Sauté another 3 minutes.

Pour in egg mixture and mix together. Cover at low to medium heat for 3 minutes.

Remove cover and sprinkle Romano cheese over top. Place pan in oven for 15 minutes.

Remove (using oven mitt!) from oven. Cool for five minutes then, using a spatula, release the frittata around the edges and under the bottom. Slice and serve.

In a medium-sized bowl, whisk eggs, stir in two tablespoons olive oil. Set aside.

Over medium heat, sauté onions in one tablespoon olive oil using an oven-safe skillet until softened and slightly browned. Add the asparagus, artichokes, tomatoes, basil, onion powder, salt and pepper. Sauté another 3 minutes.

Pour in egg mixture and mix together. Cover at low to medium heat for 3 minutes.

Remove cover and sprinkle Romano cheese over top. Place pan in oven for 15 minutes.

Remove (using oven mitt!) from oven. Cool for five minutes then, using a spatula, release the frittata around the edges and under the bottom. Slice and serve.

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