Asparagus Canadian Bacon Frittata (Paleo)

Pictured above is this morning’s frittata.


  • 1 large bunch asparagus cleaned and chopped in 3/4 inch pieces
  • 1 large sweet onion chopped coarsley
  • 2T pasture butter, coconut oil or bacon grease (I used butter)
  • 1T Penzeys Mural of Flavor (or 1 tsp dried tarragon)
  • 6 oz. Canadian bacon, chopped
  • 10-12 pasture eggs, beaten
  • 2-3 oz. hard cheese, grated (I used goat cheese) — *Optional

Pre-heat oven to 375 degrees.  In a large, heavy skillet (I used my Le Creuset 11″ skillet) over medium heat, melt butter.  Once pan is hot, add asparagus, onion and seasoning.  Saute for about 5 minutes.  Add Canadian bacon and stir to incorporate.  Remove from heat.  Pour eggs over pan, ensuring all areas are covered with egg.  If desired, sprinkle grated cheese on top.  Bake in the oven for 20-24 minutes depending on how ‘golden’ you like your eggs.  I prefer mine with only a little golden, so I baked for 21 minutes.  Allow frittata to sit for 5 minutes before cutting.



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