Asparagus and egg frittata

admin — Fri, 21 May 2010 05:57:00 +0000

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.

The post Asparagus and egg frittata appeared first on Little Choices Everyday.

Egg Frittata

admin — Tue, 27 Apr 2010 01:46:53 +0000

Phase 3 recipe

This dish is designed for phase 3 but will satisfy the whole family at the dinner table!

1/2 Onion, diced
2 Tomatoes, diced
doz. eggs
2 handfuls of Spinach
tbl. Butter
2 cups shredded cheese of choice

Preheat oven to 350 degrees.

In an oven proof pan, sautee the diced onions in the butter. Add diced tomatoes and spinach. Season with salt, pepper, and garlic salt. When spinach becomes wilted, add the eggs and shredded cheese. Give the pan a good stir to make sure the ingredients are evenly dispersed. Set pan in the preheated oven and bake for 30 minutes or until frittata appears fluffy and dry.

Slice into pie shaped pieces and enjoy!

The post Egg Frittata appeared first on Little Choices Everyday.

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Asparagus and egg frittata

Egg Frittata