Chinese/Taiwanese•healthy
Baked Asparagus Coconut Cream Frittata
I Heart Umami recipe - Chinese/Taiwanese
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 large eggs
- 1/3 cup canned coconut cream milk (I use a brand called Chaokoh)
- 1 tbsp dill weed
- big pinch of kosher salt
- handful of thin asparagus
- ground black pepper
Instructions
- 1
Steam the asparagus until tender (about 6 minutes).
- 2
Cool the steamed asparagus in ice water to keep texture and color
- 3
Preheat oven to 410 degrees Fahrenheit. Line a 8-inch square baking pan with parchment paper and lightly spray with coconut oil or EVOO.
- 4
Scramble the eggs with coconut cream milk, dill weed, kosher salt, and black pepper.
- 5
Pour the egg mixture into the prepared baking pan and carefully place into the oven.
- 6
After 10 minutes, remove the egg dish from the oven and place the asparagus one by one.
- 7
Return to the oven for another 15 minutes.
- 8
Let the frittata rest for a few minutes and use both hands to lift the frittata out and onto a flat surface.