This frittata makes a fabulous dinner, but honestly, I love it even more for breakfast. After my workouts, I’ve warmed up a slice and covered it with avocados, a spoonful of paleo Ranch Dressing, and a big squirt of hot sauce. That frittata lasted me all week.
Prep time 20 minutes
4 to 5 medium red potatoes, sliced 1/4-inch (5 mm) thick
1 pound (455 g) asparagus, trimmed and cut into 1-inch (2.5 cm) pieces
6 ounces (170 g) uncured deli ham, chopped
1/2 cup (120 ml) unsweetened almond milk
2 tablespoons (16 g) coconut flour
1 garlic clove, minced
2 teaspoons onion powder
1 teaspoon sea salt
1/2 teaspoon grated lemon zest
1/2 cup (25 to 30 g) chopped mixed fresh herbs (parsley, dill, chives, thyme), divided
Ranch Dressing and/or hot sauce for serving
1 Coat the interior of a 4-quart (3.8 liter) slow cooker with coconut oil nonstick spray.
2 Lay the potato slices flat in the bottom of the cooker in 3 to 4 layers. Add the asparagus and the ham on top of the potatoes.
3 Add the eggs to a large bowl and whisk them together. Whisk in the almond milk and the coconut flour until no lumps from the flour remain.
4 Add the garlic, onion powder, sea salt, and lemon zest to the egg mixture. Mix well, then pour the mixture over the vegetables and ham. Sprinkle half of the fresh herbs on top.
5 Cover and cook on low for 4 to 5 hours, until the center of the quiche is completely cooked through.
6 Remove the lid and let it cool for 10 minutes. Run a knife around the edges of the cooker, then press a rubber spatula down the sides, all the way around, to loosen the corners.
7 You may serve this by simply scooping out servings from the cooker. Or you can put a large plate upside-down on top of the cooker and flip the whole thing upside-down to remove the quiche from the cooker. (You may end up with a few potatoes at the bottom of the cooker.) Take another plate and place it upside-down on the bottom of the quiche, and flip the whole thing again to turn the quiche right-side up.
8 Slice into wedges and serve with Ranch Dressing, hot sauce, or both. Garnish with the other half of the fresh herbs.