The Galley

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!

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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!

  • Author: Cyndi Mills - Owner | Publisher CMF Magazine

Ingredients

Scale

6 eggs

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

Instructions

  1. Preheat the oven to 180°C/350°F.
  2. Grease a small rectangular baking tin with a little oil.
  3. In a medium bowl, beat the eggs well with sea salt and black pepper, then set aside.
  4. Cut the bottom couple of centimetres off the asparagus, then slice into 2½-cm long pieces.
  5. 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.
  6. Transfer the vegetables to the greased baking pan and top with the halved cherry tomatoes.
  7. Pour the beaten eggs over this mixture and put it into the oven for 25 minutes, until puffed, golden, and set in the middle.
  8. 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.

Notes

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

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Cyndi Mills - Owner | Publisher CMF Magazine

Admittedly the Queen of Typos, Cyndi Mills strives for none, but one or two always seems to slip in. She apologizes! Over the last 29 years Cyndi has had the opportunity to move around the country with her husband, Scott and their four children. Having lived in Chilliwack, Edmonton, London, and Petawawa. She stumbled into the world of journalism by accident – looking for a career that could give her the flexibility to work from home to be with her children and support her husband's military career. Cyndi is also a military parent as her two oldest children are in the military. Raising her third and fourth teenagers, she tries to keep sane by walking, gardening, writing, and spending time with her family while running Canadian Military Family Magazine.

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