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Spring Frittata with Seeded Avocado

A quick and easy seasonal breakfast! I offer a Paleo/Whole 30 option for my dairy free couples and keto option for my dairy lovers...

Course Breakfast, lunch
Cuisine Italian
Keyword easy breakfast recipe, easy brunch recipe, frittata, keto, Paleo, whole30
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 2 servings


Note: You can make this breakfast in two small oven safe pans or one medium sized oven safe pan. If using one pan split the ingredients evenly into each pan.

  • 1-2 tablespoons  olive oil butter or ghee
  • 1 large shallot peeled and sliced
  • 8 asparagus spears trimmed and cut into 2" pieces
  • 6 artichoke hearts packed in water (drained of water and chopped)
  • 6 eggs whisked
  • 1/4 -1/2 cup parmesan, feta, our gruyere (whole30 please omit)
  • sea salt and freshly ground pepper to taste
  • 1 ripe avocado peeled and sliced
  • 2 tablespoons chia and/or sunflower seeds, optional


  1. Preheat oven to 400 degrees. Prep all ingredients and set aside

  2. Place pan(s) on high heat for 60 seconds

  3. Add enough olive oil, butter or ghee to generously coat bottom of pan(s)

  4. When oil is hot, add shallots to pan and cook for 10 minutes, stirring occasionally (turn heat to medium when necessary)

  5. Add asparagus spears and artichoke hearts and cook for three minutes, stirring here and there

  6. Crack eggs into a bowl. Add a pinch of sea salt and a few turns of black pepper to eggs, whisk. Add eggs to pan(s), evenly covering vegetables, cover with lid, turn heat to low and cook for two minutes. Transfer pan(s) to oven and cook for 3-4 minutes or just until the center of eggs is set. If using a single pan it may take a little longer than if using two smaller pans

  7. While eggs cook, cut avocado in half, remove pit. Gently peel off the skin, brush lightly with olive oil and gently press avocado into seeds (if using) then slice

  8. When eggs are done, remove from oven, garnish with avocado, serve