Tag Archives: egg

Gluten-Free Asparagus Frittata

Gluten-Fee Asparagus + Tomato Frittata With Parmesan, Spinach + My ‘Secret Seasoning’

October 08, 2014

Gluten-Free Asparagus Frittata










Frittatas have always been one of my favorite meals to make + eat for breakfast (or even lunch).

They are super simple to make, and full of flavor! You can literally whip up a frittata with any of your favorite veggies (if you don’t like asparagus)  – and it makes for a very satisfying + healthy meal.

I usually make my frittatas gluten-free (GF) and/or paleo friendly << find out more about what a Paleo diet is here. This Asparagus + Tomato frittata is GF, but not paleo because of the parmesan I added. If you omit the parmesan, then voila…you have a paleo meal too!

Frittata Ingredients










I like using Grape tomatoes for this recipe. This type of tomato just bursts in your mouth when you take a bite into your piece of frittata. Another good choice of tomato you may use is the Roma.  The ‘secret‘ ingredient I use for all my egg recipes is Shakshouka seasoning. WTH is Shakshouka you say???

Shakshouka Seasoning
















{Bomb-ass Shakshouka seasoning!}

Shakshouka, traditionally is a poached egg dish in a spicy tomato sauce often seasoned with peppers, cumin, chili, garlic + onions. I came across this seasoning at Whole Foods Market (in the spices aisle). Now I can’t make an egg dish without it! It really kicks-up your eggs + adds a unique flavor. Use as much, or as little of this seasoning as you like. Because this frittata uses tomato + egg Shakshouka, is the perfect complement to the dish! I hope you enjoy (recipe below).

Gluten-Free Asparagus Tomato Frittata










Gluten-Free Asparagus Tomato Frittata     Asparagus Tomato Frittata

Yield: Serves 6    Prep Time: 12 Minutes    Cook Time: 18 Minutes              

The Shakshouka really makes this frittata special!


2 tablespoons coconut oil

8 organic, free-range eggs

1 pound asparagus, chopped (about 3 cups)

1/2 cup grape tomatoes, cut in half

1/4 cup diced yellow onion

1/3 cup grated parmesan cheese (optional)

1/3 cup chopped spinach

1 teaspoon almond milk

1/4 teaspoon salt

1 tablespoon Shakshouka seasoning


1.  Preheat the oven to 350ºF.

2.  Heat the oil in an oven-safe pan over medium heat.

3.  Add the asparagus and onion and sauté for 4 minutes.

4.  Beat the eggs with the almond milk, salt and Shakshouka seasoning then pour it into the skillet and cook for about 2 minutes.

5.  Arrange the tomato halves in a circular pattern facing up on top of the eggs.

6. Place the frittata in the oven and bake for 12 minutes.

7. Serve and enjoy! (usually with a cup of coffee or tea – YUM)


PAP Signature