Asparagus and egg frittata

Phase 2 recipe

6 stalks pencil-thin asparagus

Asparagus Frittata

Green onions to taste
2tablespoons MCT oil

Salt and freshly ground pepper to taste

Garlic  to taste
Dash  of Onion powder
Dash of  Garlic Powder
Other spices
2  eggs
1 egg white
Remove and discard the tough lower ends of the asparagus. Wash and cut the spears into 1-1/2-2 inch lengths. In a heavy skillet, sauté the asparagus spears in MCT oil, sprinkling them lightly with salt. Cover the pan and cook over medium hear, stirring occasionally, until asparagus is tender but still firm, about 3 minutes.
Add the green onion to the asparagus, cook for 5 minutes on low.Beat the eggs lightly in a bowl, with salt and pepper. Add the eggs to the asparagus, scrambling the mixture lightly with a fork. Cook 2 minutes or less, depending on the texture desired.


  1. Krista_karo on May 5, 2012 at 7:46 pm

    How is this P2 if it has whole eggs in the recipe?

    • carolensminger on May 6, 2012 at 2:03 pm

      From Pounds & Inches:

      Very occasionally we allow egg – boiled, poached or raw -to patients who develop an aversion to meat, but in this case they must add the white of three eggs to the one they eat whole. 

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