• Nikki Wagner

Asparagus & Purple Shallot Frittata with Garlicy Mushrooms


FRITTATA: Olive oil 4 eggs 1/8-1/4 c milk salt & pepper to taste 1 large purple shallot, sliced 4-6 asparagus spears, chopped 2 handfuls chopped greens (kale, chard,etc.) Heat broiler/grill in your oven to 200C/400F. Heat oil in a heavy-bottom, oven-safe skillet. When oil is hot, cook onions and asparagus until almost done. Add the greens and cook for two minutes or until wilted. Mix eggs, milk, salt & pepper together and pour over veggies. Cook for a couple minutes on medium. Turn off heat on stove and move the skillet to the oven. Cook until top is brown.

MUSHROOMS: Ghee or butter Several handfuls of chopped fresh mushrooms 2 garlic cloves, minced Chopped fresh herbs of choice (I used tarragon & garlic chives this time) Splash of heavy/pouring cream

Heat ghee/butter in a pan. Add mushrooms and cook for several minutes, until almost done; add garlic and cook another minute or two being careful not to let the garlic get too hot as it will become bitter. Turn off heat, add herbs and cream. Serve immediately with frittata (and broccoli flat bread on the side, topped with homemade chutney).

What amazing flavours! And, this breakfast is packed with nutrients - sulfur compounds, alpha lipoic acid, B vitamins, prebiotics.....all those things people pay good money for in the form of supplements.....that you can get by eating real, fresh, proper FOOD!

Enjoy - N x

PS the best thing about this breakfast is LITTLE TO NO BOLUS INSULIN REQUIRED!


0 views

© 2016 Nikki Wagner Nutrition. Proudly created with Wix.com