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Asparagus and Prosciutto Baked Frittata Casserole

Asparagus and Prosciutto Baked Frittata Casserole

This springtime keto egg casserole is perfect for brunch! Made with fresh asparagus and dill, topped with prosciutto and goat cheese for a savory punch.
5 from 3 votes
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Course: Breakfast
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6
Calories: 210kcal

Ingredients

  • 1- pound asparagus spears, peeled, trimmed and cut into 1-inch pieces
  • 2 tablespoons melted ghee or butter, divided
  • 3 ounces prosciutto, chopped
  • 6 large eggs, whisked
  • ¼ cup almond milk
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh dill, plus more to garnish - can also use dried dill
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 ounces goat cheese, crumbled

Instructions

  • Preheat oven to 350 degrees F.
  • To a small skillet, melt 1 tbsp of ghee and sauté peeled, trimmed asparagus for 2-3 minutes on medium high. Remove from heat.
  • To a large bowl, whisk to combine 6 eggs, almond milk, Dijon, dill, salt and pepper.
  • Grease a 9-inch casserole dish with 1 Tbsp of ghee.
  • Layer the casserole dish with sautéed asparagus and chopped prosciutto. Pour egg mixture over asparagus and prosciutto and top with goat cheese.
  • Bake for 20-25 minutes, until the casserole is set (should not jiggle).
  • Garnish with additional dill, if desired. Slice and serve immediately.

Nutrition

Serving: 1g | Calories: 210kcal | Carbohydrates: 5g | Protein: 14g | Fat: 15g | Fiber: 3g | Sugar: 3g
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