2 SERVINGSn
Ingredients
6 large organic eggs, at room temperaturen2 tablespoons coconut milkn1 teaspoon chopped fresh tarragonn1⁄2 teaspoon fresh thyme leavesn1⁄4 cup grated Pecorino Romanon1⁄2 teaspoon salt, plus more to tasten1⁄2 teaspoon freshly ground black pepper, plus more to tasten2 tablespoons olive oiln1 cup roughly chopped onionn1 cup sliced mushroomsn8 thin asparagus stalks, cut into 1-inch piecesn1⁄2 pound Swiss chard, washed and torn into 1-inch-wide piecesn
Directions
Preheat the oven to 475°F.
Beat the eggs with the coconut milk in a bowl and add the herbs, 2 tablespoons of the cheese, and the salt and pepper.
Heat the oil in an 8-inch heavy-bottomed, ovenproof skillet over medium heat and sauté the onion until just translucent, about 5 minutes. Add the mushrooms and asparagus and sauté until tender. Add the Swiss chard and cook until wilted.
Spread the vegetables evenly in the skillet and season with additional salt and pepper to taste. Increase the heat, and when the skillet is very hot, pour in the eggs and cook until they begin to set.
Sprinkle with the remaining cheese and place the skillet in the oven. Bake for 5 minutes, or until the frittata is firm but not browned.
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