Asparagus & Roasted Red Pepper Frittata

Normally, I'm a stickler for tradition when it comes to cooking from recipes even if it takes longer! A frittata is started on a stove top in an oven safe skillet then finished in a broiler. I was really happy that this recipe turned out since you don't need an oven safe skillet. Just grease a glass deep pie plate or square baking pan and you're good to go!

Here's a recipe that's great as a grab and go breakfast or lunch. Elevate it as the main dish of the meal with a lovely fennel salad on the side and some micro basil or cilantro as a garnish. Enjoy the incoming fresh veggies!


Asparagus, Roasted Red Pepper & Pork Frittata
keto, paleo, gluten free, can be made dairy free
serves 6

10 large eggs
2 tbsp cashew milk or heavy cream
2 tbsp olive oil
250 g ground pork
1/2 cup minced onion
1 1/2 cup asparagus, washed and sliced 1cm thick on a bias
1/2 cup jarred roasted red pepper (or make your own, see below)
1 tsp thyme, dried
1/2 tsp white pepper
salt and black pepper to taste
ghee or oil to grease

Preheat oven to 400F

Grease a deep dish 9" pie plate with ghee and set aside. 

Whisk eggs in a bowl and stir in cashew milk. Season with salt and black pepper, set aside.

Heat a medium-sized skillet on medium heat and add olive oil. Add minced onion to skillet and sauté until they begin to sweat, about 3 min. Add ground pork, thyme, white pepper and salt and pepper to taste. Sauté until pork is cooked through, about 7 minutes. Add sliced asparagus and season with salt and sauté for 3 minutes.

Slice roasted red pepper into 1" long, 1"cm wide strips.  

Add whisked eggs to greased pie dish. Distribute pork & asparagus mix over the egg mixture evenly. Top with strips of roasted red pepper.

Bake for 30-35 minutes, or until the top is golden brown and centre is cooked through.

Serve warm or at room temperature.


Note: To roast your own roasted red pepper

  • heat stove top element or small skillet to medium heat
  • slowly blister red pepper in skillet, about 5 min per side
  • place blistered red pepper into a bowl and immediately cover tightly with plastic wrap, set aside for 10 min
  • use a paring knife to peel away the skin off the pepper (it should slide right off with little effort, places on the pepper that aren't roasted enough may be harder to peel)
  • slice in half and remove the seeds