Asparagus & Gruyere Frittata

Keep the delicious buttery flavor without the unhealthy fat using macadamia nut oil!

Asparagus & Gruyere Frittata

Recipe by Chef BinksCourse: BreakfastDifficulty: Easy


Prep time




  • 2 tbsp. macadamia nut oil

  • 1/2 lb asparagus spears, tough ends snapped off

  • 1 1/2 cups liquid eggs (or 6 large eggs, lightly beaten)

  • 3/4 cup shredded gruyere cheese

  • 1/4 cup shredded mozzarella cheese

  • 1/2 cup sun-dried tomatoes, rehydrated by soaking in a small amount of water for a few minutes ahead of time


  • Preheat the oven to 400°
  • Heat macadamia nut oil in a 10-inch oven-proof frying pan over medium-high heat. Add asparagus first, sauté for 3-4 minutes, shaking the pan slightly to ensure all sides of the asparagus are browned.
  • Turn the heat off and add liquid eggs evenly, covering the asparagus.
  • Add sun-dried tomatoes, pushing them down so that they’re covered in the egg mixture. Be sure not to disturb the eggs at the bottom of the pan.
  • Remove pan from the stove and place directly into oven for 5-8 minutes or until top is slightly browned
  • Remove frittata from oven with a spatula, slice into portions and serve!
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