Creamy Avocado Paleo Brunch Frittata with Bacon-Wrapped Asparagus
A flavorful american brunch perfect for paleo eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 6 large pasture
- raised eggs 1/2 cup diced red bell pepper 1/4 cup chopped green onions 1 ripe avocado, sliced 8 asparagus spears, trimmed and blanched 6 strips of sugar
- free bacon 2 tbsp olive oil Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). In a medium bowl, whisk together eggs, bell pepper, green onions, salt, and pepper. Set aside. Slice avocado and set aside. Wrap asparagus spears with bacon and secure with toothpicks. Heat olive oil in an oven safe skillet over medium heat. Add the wrapped asparagus and cook until bacon is browned, approximately 3 minutes per side. Remove from skillet and set aside. Pour egg mixture into skillet, gently layering avocado slices on top. Place the bacon wrapped asparagus around the edges of the frittata. Transfer skillet to oven and bake for 20 25 minutes or until set and golden brown. Remove from oven and let cool slightly.
Chef’s Insight
To emphasize the creamy texture of the avocado, layer it on top of the frittata after pouring in the egg mixture.
Notes
Be sure to remove toothpicks before serving the bacon-wrapped asparagus.