Asparagus-Mushroom Frittata with Gluten Free Bread
Ingredients:
6 asparagus stalks, cut into small pieces
6 large mushrooms, sliced (I like shitake)
1/2 yellow sweet onion, cut into thin slices
1 handful fresh parsley, finely chopped
1 tomato, cut thinly horizontally, so you have circles
4 eggs, well sourced
1/2 avocado, slices
1/2 cup water
1-2 tsp refined coconut oil
1/2 tsp pink salt
Black pepper to taste
1/2 tsp dried rosemary
1/4 tsp sage
Instructions:
In a skillet, pour water and turn the burner to medium, add asparagus and onions. Cover with a lid and simmer for 5 mins. uncover and simmer till water is gone, quickly add coconut oil and saute mushrooms, parsley and spices until soft. As they are cooking, take your 4 eggs and whisk well in a bowl with a bit more salt and pepper. Turn burner to low and add eggs evenly over sauteed veggies. Place your sliced tomatoes in a pattern on top of eggs and veggies. Place a lid over the skillet and cook slowly until all the egg on top is not runny.
Garnish:
slices of avocado and nutritional yeast!