Frittata's may sound fancy and difficult, but they aren't. They are also great to make ahead and heat up when you are in a hurry. Frittata's are similar to an omelet, except the eggs are finished in the oven, giving them a puffy, light texture. As with any egg dish, the additional ingredients are adaptable. Since asparagus is in season right now, you're going to be seeing it a lot in my recipes.
1 tbsp. coconut oil
1 c. asparagus, sliced 1/2 inch thick
1/2 c. chives, chopped
1/3 c. almond milk
2 ounces prosciutto, chopped
Salt and pepper to taste
Preheat oven to 350 degrees. In a 10 inch nonstick fry pan, heat oil over medium heat and add asparagus, cooking until crisp tender, about 3-5 minutes depending on thickness of asparagus stalks. While asparagus is cooking, whisk eggs in a bowl. Add the almond milk, and using an immersion blender, mix well. (Trust me, the immersion blender is an important step to a perfectly fluffy egg mixture!) Add the chives and prosciutto to the asparagus and mix well. Increase heat slightly, and slowly add the egg mixture. While the egg is cooking, slowly lift up the edges as they set with a spatula, tilting the pan as you lift so the eggs run underneath. Continue lifting edges until the base looks about 2/3 of the way done. At that point remove from the stove top and place in oven, allowing it to finish cooking, about 5-7 minutes. Finish with salt and pepper.