Instructions

1. Preheat oven to 350.
2. Add eggs and coconut milk to blender and blend for 1 minutes (or use immersion blender), set aside.
3. Take half of the prosciutto and cut into small pieces.
4. Add to hot cast iron skillet and let fat render, stirring fairly consistently.
5. Add ghee and let melt.
6. Add garlic and let cook on medium heat until it becomes fragrant, about 1 minute.
7. Take half to the asparagus stalks and cut into 1 inch pieces.
8. Add green onions, tomatoes, mushrooms and the cut up asparagus.
9. Cook for approximately 3 minutes on medium heat, adding additional ghee if the pan becomes too dry.
10. Pour eggs on top.
11. Place the other 6 stalks of asparagus across the top of the eggs.
12. Using a stiff spatula, scrape under the eggs quickly (just one time) to help ensure they don’t burn.
13. Let cook on medium-low heat for approximately 5-8 minutes.
14. Finish in oven for approximately 5-7 minutes.
15. Check the frittata and it should look like it is just barely cooked all the way, if it is still runny in the middle, put it back in at 2-3 minute increments.
16. Top with the rest of the prosciutto