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Low Carb Mushroom Asparagus Frittata Recipe
Clean Eating Family Frittata
Yield: 6 servings
  • 8 large eggs
  • 1/4 cup parmesan cheese
  • 1 tbsp. garlic powder
  • 1 tbsp. coconut oil or oil of preference
  • 5 medium stalks asapargus, sliced thin
  • 1/4 large yellow onion, chopped fine
  • 4 small mushrooms (I used shiitake)
  1. Enough hand grated cheddar to cover the top of the frittata

    Preheat oven to 350 F.

  2. Crack your eggs into a medium mixing bowl and whisk for 1-2 minutes to get the eggs well combined.

  3. Whisk the parmesan and garlic powder into the eggs.

  4. Warm the oil in a large skillet and saute the asparagus, onions and mushroom.

  5. When they are mostly cooked, turn off the heat and pour the eggs into the pan. Top with a layer of shredded cheese.

  6. Place pan in the oven and bake for approximately 30 minutes or until a knife pulls out clean when inserted into the center.

  7. Slice like a pizza and serve! For regular clean eaters, serve with a slice of whole grain bread or a side of fruit.