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
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
Find it online: https://www.cmfmag.ca/asparagus-and-tomato-frittata/