This Italian egg dish makes a delicious hot lunch or an invigorating breakfast. Serve with a leafy green salad and enjoy the Microbiome Super- foods—asparagus and onion—which serve as a natural prebiotic. Although most frittatas include some form of dairy, we’ve subbed in coconut milk for cow’s milk and used a little sheep’s milk cheese, which is easier for most people to digest than cow’s milk products. Your brain will love the healthy fat!
6 large organic eggs, at room temperature 2 tablespoons coconut milk 1 teaspoon chopped fresh tarragon 1⁄2 teaspoon fresh thyme leaves 1⁄4 cup grated Pecorino Romano 1⁄2 teaspoon salt, plus more to taste 1⁄2 teaspoon freshly ground black pepper, plus more to taste 2 tablespoons olive oil 1 cup roughly chopped onion 1 cup sliced mushrooms 8 thin asparagus stalks, cut into 1-inch pieces 1⁄2 pound Swiss chard, washed and torn into 1-inch-wide pieces
Preheat the oven to 475°F.
Beat the eggs with the coconut milk in a bowl and add the herbs, 2 tablespoons of the cheese, and the salt and pepper.
Heat the oil in an 8-inch heavy-bottomed, ovenproof skillet over medium heat and sauté the onion until just translucent, about 5 minutes. Add the mushrooms and asparagus and sauté until tender. Add the Swiss chard and cook until wilted.
Spread the vegetables evenly in the skillet and season with additional salt and pepper to taste. Increase the heat, and when the skillet is very hot, pour in the eggs and cook until they begin to set.
Sprinkle with the remaining cheese and place the skillet in the oven. Bake for 5 minutes, or until the frittata is firm but not browned.
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