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Name: Herb Garden Fritatta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: not set
Ingredients: 4 Eggs; 2 teaspoons coconut oil; 1/2 cup Asparagus Tips; 1/4 cup Red onion finely chopped; 1 cup Baby spinach; 1 Tomato vine-ripened, thinly sliced; 2 cloves Garlic finely chopped; 1 teaspoon Fresh rosemary chopped; 1 teaspoon Thyme fresh, chopped; 1 tablespoon Fresh basil chopped; 1 pinch sea salt; pepper to taste

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INGREDIENTS

4 Eggs
2 teaspoons coconut oil
1/2 cup Asparagus Tips
1/4 cup Red onion ; finely chopped
1 cup Baby spinach
1 Tomato ; vine-ripened, thinly sliced
2 cloves Garlic ; finely chopped
1 teaspoon Fresh rosemary ; chopped
1 teaspoon Thyme ; fresh, chopped
1 tablespoon Fresh basil ; chopped
1 pinch sea salt
pepper ; to taste

Servings

INSTRUCTIONS

Preparation:

1. Whisk Egg Beaters or egg whites in a bowl and set aside.

2. In a small nonstick pan, heat 1 teaspoon ghee or oil over

medium heat. Sauté onion and asparagus for about 2

minutes, until softened. Add garlic and sauté for another 2

minutes.

3. Remove onion, asparagus, and garlic from pan. Place on

dish and set aside.

4. Add 1 teaspoon ghee or oil to pan. Pour egg mixture into

pan. As egg mixture begins to set, add onion, asparagus,

and garlic mixture to eggs, but do not scramble. Allow

mixture to set in nice round shape.

5. Add rosemary, thyme, basil, spinach, salt, and pepper.

6. Place frittata on plates and top with tomato slices.

BRAIN BOOSTERS

50 best brain foods: asparagus, spinach, tomato, eggs (or tofu)

Brain healthy spices: garlic, rosemary, thyme, basil

NOTES

*Optional: If substituting egg product with tofu follow same steps
above but use tofu in step 4. Crumble tofu and cook until slightly
browned. Continue with steps 5 and 6. The “frittata” will not have
the same set look that eggs do, but the flavor will be delicious.

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Herb Garden Fritatta

4 Eggs
2 teaspoons coconut oil
1/2 cup Asparagus Tips
1/4 cup Red onion finely chopped
1 cup Baby spinach
1 Tomato vine-ripened, thinly sliced
2 cloves Garlic finely chopped
1 teaspoon Fresh rosemary chopped
1 teaspoon Thyme fresh, chopped
1 tablespoon Fresh basil chopped
1 pinch sea salt
 pepper to taste

Preparation:

1. Whisk Egg Beaters or egg whites in a bowl and set aside.

2. In a small nonstick pan, heat 1 teaspoon ghee or oil over
medium heat. Sauté onion and asparagus for about 2
minutes, until softened. Add garlic and sauté for another 2
minutes.

3. Remove onion, asparagus, and garlic from pan. Place on
dish and set aside.

4. Add 1 teaspoon ghee or oil to pan. Pour egg mixture into
pan. As egg mixture begins to set, add onion, asparagus,
and garlic mixture to eggs, but do not scramble. Allow
mixture to set in nice round shape.

5. Add rosemary, thyme, basil, spinach, salt, and pepper.

6. Place frittata on plates and top with tomato slices.

BRAIN BOOSTERS
50 best brain foods: asparagus, spinach, tomato, eggs (or tofu)
Brain healthy spices: garlic, rosemary, thyme, basil

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Nutrition

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Serving Size: 1 Serving (654g)
Recipe Makes: 2 Servings

Calories: 790
Calories from Fat: 491 (62%)

Amt Per Serving		% DV

	Total Fat 54.5g	73 %
	Saturated Fat 19.5g	97 %
	Monounsaturated Fat 19.3g
	Polyunsanturated Fat 7g
Cholesterol 2115mg		651 %
Sodium 3044.1mg		105 %
Potassium 1023.1mg		27 %
Total Carbohydrate 11.5g		3 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 9.2g
Protein 65.1g		93 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 790

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