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Lemon Asparagus Artichoke Bake

This light and citrusy bake is as close as you can get to a breakfast quiche without all the calories. The lemon, asparagus, and artichoke pair perfectly together and make for a tasty breakfast thats light on calories.


10 stalks asparagus

2/3 cup water

10 eggs

1/4 cup almond milk (or sub for coconut milk)

1 lemon, juiced

4 canned artichoke hearts, drained and cut into fourths and chopped

1/2 teaspoon salt

3/4 teaspoon onion powder

green onions to garnish


-Preheat oven to 375 degrees

-Place asparagus into a large pan and add 2/3 cup water. Bring water to a simmer over medium-high heat.

-Simmer for roughly 5 minutes, until asparagus has softened slightly. Remove from the pan and set aside to cool for a few minutes, then chop stalks.

-Combine eggs, lemon juice, and almond milk. Whisk well.

-Add the artichoke hearts, salt, onion powder, and chopped asparagus

-Pour into a 9×9″ baking dish and place into the oven.

-Bake for 35-40 minutes, until center is set.


Recipe and photo courtesy of: physicalkitchness

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