If you looking for an easy, quick and delicious meal this dish fits the bill! Asparagus and Tomato Frittata can be served for brunch or dinner. Just add a garden salad and baguette. Voila – you have meal!Print
Asparagus and Tomato Frittata
If you looking for an easy, quick and delicious meal this dish fits the bill! Asparagus and Tomato Frittata can be served for brunch or dinner. Just add a garden salad and baguette. Voila – you have meal!
½ tsp. fine sea salt
1/4 tsp. freshly ground black pepper
100 g. asparagus (approx. 5 stalks)
1 Tbsp. olive oil
2 shallots, diced
1 carrot, grated
1 red pepper, diced
½ cup baby spinach
5 to 10 cherry tomatoes, halved
- Preheat the oven to 180°C/350°F.
- Grease a small rectangular baking tin with a little oil.
- In a medium bowl, beat the eggs well with sea salt and black pepper, then set aside.
- Cut the bottom couple of centimetres off the asparagus, then slice into 2½-cm long pieces.
- Heat the olive oil in a frying pan over a medium heat, then add the shallots, grated carrot and red pepper. Sauté for 5 minutes until tender, then add the asparagus pieces and the spinach and sauté for another few minutes.
- Transfer the vegetables to the greased baking pan and top with the halved cherry tomatoes.
- Pour the beaten eggs over this mixture and put it into the oven for 25 minutes, until puffed, golden, and set in the middle.
- Slice into pieces and serve hot alongside a salad for a delicious meal, or let the slices cool to room temperature and store in an airtight container in the fridge for up to 4 days to enjoy later.
Note: You can also add chopped fresh herbs to the beaten eggs. This recipe can also be modified and be baked in muffins trays for a quick breakfast option. You will need to reduce the baking time to around 15 minutes.
Tip for Cooking with Asparagus: Instead of cutting off the ends, they will simply snap off when you bend them. Saves time and ensures you are enjoying the vegetable to the fullest