Asparagus and Parmesan Frittata

For those of you that are old enough… do you remember how the poor little egg got beaten up in the 1970’s and 1980’s when the cholesterol craze was sweeping the nation?

The nutritional science bullies demonized eggs (specifically their cholesterol-rich yolks) as a cause of heart disease.

Since that dark time in culinary history, the fat-soluble nutrients in egg yolks have become heroes.

Eggs contain vitamins A, D, E and K that support immunity and reduce blood pressure, and they are all found in the once-demonized egg yolk.

Egg yolks are also good sources of lutein and zeaxanthin, which reduce the risk of cataracts and macular degeneration.

The American Journal of Clinical Nutrition, found that eating at least 12 eggs a week for three months did not increase cardiovascular risk.

The connection to increased cardiovascular risk from eating eggs is simply untrue.

What’s amazing to me is how long “bad science” can stick around to frighten people.

I still get many clients who tell me they cannot eat eggs due to fear of increasing their cholesterol levels and risk of heart attack.

My advice… eat eggs, without any fear, and totally enjoy them.

Like in this delicious frittata.

Asparagus and Parmesan Frittata
Prep time
Cook time
Total time
Recipe type: Organic Recipe
Cuisine: Health Coach cooking
Serves: 4 servings
  • 1 tbsp. olive oil
  • 1 shallot, peeled and minced
  • 2-3 cremini or button mushrooms, sliced thin
  • 6-7 asparagus spears, woody stems removed
  • ½ tsp. dried tarragon
  • 2 tbsp. butter
  • 6 pastured or organic eggs, beaten
  • Sea salt
  • Freshly ground black pepper
  • Grated parmesan cheese
  1. Preheat oven to 375°
  2. In a 8" frying pan, saute shallot, mushrooms and tarragon in olive oil for 2-3 minutes on medium/high heat.
  3. Add a pinch of salt.
  4. Add asparagus and tarragon and continue cooking 1-2 minutes.
  5. Add butter and melt into the pan.
  6. Pour eggs on top of cooked veggies.
  7. Season with sea salt and black pepper.
  8. Place frying pan into the oven for 10-12 minutes or until eggs set.
  9. As soon you as pull the eggs out, top with grated parmesan.