Frittata with Summer Flare

Serves 4


  • 1/2 tbsp coconut oil
  • 4 asparagus spears, chopped in 1″ lengths and woody end removed
  • 1 cloves garlic, minced
  • 1.5 cup arugula
  • 5 cherry tomatoes, halved
  • 4 free-range, organic eggs
  • 1 tbsp coconut milk
  • 1 tbsp fresh basil, chopped
  • Sea salt and black pepper to taste


  • 1 fresh basil leaf

Heat oven to 350 degrees F. Prepare an 8×11 baking dish by slightly greasing it with coconut oil.  Heat coconut oil in a large skillet over medium heat.  When ready, add your prepared asparagus and garlic.  Sauté approximately 5 minutes until soft.   Place this mixture into the baking dish and evenly distribute the ingredients across the bottom.  Add the tomatoes with the cut side facing up. In a bowl, whisk eggs, salt, pepper, basil and coconut milk.  Pour egg mixture into the baking dish and place in oven for 30-35 minutes or until cooked throughout. Add arugula to the top of the frittata for the last minute it is in the oven, allowing it to wilt before serving.



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