Asparagus & Artichoke Frittata

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk maintains creaminess while being lower in calories.

Preheat the oven to 350°F.

Melt ghee in a 10-inch cast iron skillet and spread it evenly across the pan.

Reconstitute 1 cup of freeze-dried mozzarella cheese in a bowl.

Reconstitute diced freeze-dried bell peppers in a bowl.

In a mixing bowl, combine 8 freeze-dried eggs with 1 cup of water and whisk until mixed.

Add 1/4 cup of powdered milk and 1/4 cup of water to the egg mixture and whisk together.

Season the egg mixture with salt, black pepper to taste, and 1/4 teaspoon of smoked paprika.

Snip in chives to the egg mixture and whisk again.

Drain the canned asparagus and place it in the skillet as the bottom layer.

Scatter the reconstituted bell peppers over the asparagus.

Add diced marinated artichoke hearts on top of the bell peppers.

Pour the egg mixture over the solid ingredients in the skillet.

Sprinkle the reconstituted mozzarella cheese over the top of the egg mixture.

Place the skillet in the preheated oven and bake for about 20 minutes until the eggs are set and the frittata is puffed in the middle.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens