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From the April/May 2017 issue
Serves 4


For the frittata:

  • 2 TBSP extra-virgin olive oil or coconut oil
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 8 ounces diced ham
  • 2 TBSP chopped fresh chives
  • 8 large eggs
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

For the pesto:

  • 2 cups (packed) baby arugula
  • 1/4 cup walnuts, toasted
  • 2 garlic cloves, minced or finely grated
  • 2 TBSP fresh lemon juice
  • 1/3 – 1/2 cup extra-virgin olive oil
  • Sea salt and black pepper, to taste


  1. Preheat the oven to 400ºF.

Make the frittata:

  1. Heat the olive oil over medium heat in a large oven-safe skillet.
  2. Add the asparagus and cook for 4-5 minutes, stirring occasionally.
  3. Add the chives and ham. Cook for 1-2 minutes.
  4. Meanwhile, in a large bowl whisk together the eggs, garlic powder, onion powder, salt, and pepper. Pour the egg mixture over the asparagus and ham.
  5. Cook undisturbed for 1-2 minutes until just set around the edges.
  6. Carefully transfer the frittata to the oven and bake for 12-15 minutes until puffed and cooked through.

While the frittata bakes, make the pesto:

  1. In a food processor fitted with the steel blade, combine the arugula, walnuts, garlic, lemon juice, and 1/3 cup olive oil.
  2. Blend until smooth, adding additional olive oil if desired for a thinner pesto.
  3. Season to taste with salt and pepper.

*Serve wedges of the frittata topped with a dollop of the pesto.