Eggs are a go-to meal for me. I probably eat them more often for dinner than I do for breakfast! Typically I’ll make a scramble using veggies I have in the refrigerator along with some bacon and cheese. I had some asparagus to use up so I decided to get a little fancier and make a frittata. I baked it in my cast iron. If you are using a cast iron pan make sure it is well seasoned. Eggs have a tendancy to stick, but I don’t usually have a problem when my pan is seasoned.
You can use whatever SCD cheese you like. I like sharp cheddar with eggs, but gruyere and Colby Jack are also good.
SCD Asparagus Frittata
Ingredients
- 4 slices bacon
- 1/2 small onion (red or yellow)
- 1 clove minced garlic
- 1/2 cup chopped peppers
- 1 bunch asparagus (thin stalks)
- 1 tbsp butter or ghee
- 6 large eggs
- 2 tbsp SCD yogurt
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup grated cheese
Instructions
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Preheat oven to 350 degrees
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Chop bacon and cook until cripsy. Drain and set aside
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Chop onion and peppers
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Wash and cut ends off of asparagus
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Sautee onion, peppers, and garlic in an oven-safe pan until they start to soften
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Add asparagus and mix. Cook over medium heat until it also starts to soften
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While vegetables are cooking add yogurt to a mixing bowl and whisk. Add eggs and whisk until smooth and blended
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Stir in salt and pepper.
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Add butter to pan and allow to melt
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Remove pan from heat
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Stir in cooked bacon pieces
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Pour eggs over vegetable-bacon mix
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Evenly distribute greated cheese over the egg mixture
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Place in oven and bake for 10 to 15 minutes until eggs are set in the middle
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Allow to cook for a few minutes before slicing
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