Spring has sprung and asparagus is popping up everywhere. Here’s a delicious way to enjoy the bright green spears of spring.

Ingredients:

3 tablespoons organic avocado oil, separated

8 large organic pastured eggs

4 large organic pastured egg whites

1 bunch asparagus (choose the sturdier-size spears)

Himalayan sea salt and freshly ground black pepper

Zest of one organic lemon, juice of 1/2 lemon

*freshly grated high-quality Parmesan cheese (optional)

Instructions:

1. Preheat oven to 350°F. Lightly grease a large pie pan (or muffin tins for mini frittatas) with 1 tablespoon avocado oil (you could substitute organic unrefined virgin coconut oil). Heat a grill pan or outdoor grill.

2. Whisk eggs and egg whites in a medium bowl until frothy. Set aside.

3. Trim the woody ends off the asparagus then toss with two tablespoons of avocado oil, plus sea salt and pepper to taste.

4. Place on a hot grill pan for a couple of minutes per side to sear grill marks. Remove from grill and hit with a squeeze of fresh lemon juice and zest. Set aside to cool, then cut spears into bite size pieces.

5. Add the asparagus into whisked eggs. Pour the mixture into the pie pan.

6. Place on a parchment-lined baking tray (to avoid spills in the oven) and bake for 20–25 minutes. Test with a toothpick to make sure eggs are set; the top of the frittata will look shiny (wet) when done. Do not over bake. Remove from the oven and top with cheese if desired.

7. Serve hot or room temperature.

This dish serves four and is so versatile…great for breakfast, brunch, lunch, snack or dinner.

Quality Protein + High-Fiber Carbs + Healthy Fat in Every Balanced Bite.

Eat. Real. Food.

Bon appetit.

By Rachel Miller, Certified Holistic Health, Wellness and Nutrition Coach, THE GYM

Rachel Miller is a certified holistic health and wellness coach for THE GYM Englewood.