From the December/January 2020 issue
Prep Time: 25 mins
Cook Time: 26 mins
Servings: 6-8


  • 1 TBSP olive oil
  • 1 large yellow onion, diced
  • 1-1/2 cups chopped asparagus (3/4-inch pieces)
  • 2 cloves garlic, minced
  • 8 large eggs
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 large egg yolks
  • 1 TBSP lemon juice
  • 1/4 tsp sea salt
  • 1/2 cup ghee, melted


  1. Preheat oven to 350°F. Lightly grease a 9-inch pie pan. Set aside.
  2. Heat a large skillet to medium heat, then add the olive oil, onion, and asparagus. Sauté until softened and slightly caramelized, about 4-5 minutes. Add garlic and sauté for 1 minute. Remove pan from heat and set aside to cool slightly.
  3. In a large bowl, whisk together the eggs, salt, and pepper. Add the cooled veggie mixture to the eggs and mix until combined. Pour frittata mixture into the prepared pan. Bake for 15-20 minutes or until set.
  4. While the frittata is cooking, begin your hollandaise: Place the egg yolks, lemon juice, and sea salt in a blender. On low speed, blend for 20-25 seconds. Once the egg yolks are incorporated, continue on low speed and slowly drizzle in the melted ghee. You MUST do this very slowly or it will not work. Once the ghee has emulsified and the sauce is smooth, transfer the sauce to a small serving pitcher.
  5. Serve slices of the frittata with hollandaise sauce over the top.