Asparagus & Tomato Frittata

4-6
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"I found this recipe and thought it looked great. It came from the Australian Asparagus Council and I can't wait to try it. Serve with Semi-dried tomato pesto or relish"

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (311.6 g)
  • Calories 317.9
  • Total Fat - 20 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 434.1 mg
  • Sodium - 390.8 mg
  • Total Carbohydrate - 9.9 g
  • Dietary Fiber - 3 g
  • Sugars - 4.9 g
  • Protein - 25.3 g
  • Calcium - 379.5 mg
  • Iron - 4.1 mg
  • Vitamin C - 13 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 180ºC.

Step 2

Brush a 20 x 30 cm baking tin with 1 teaspoon of the olive oil.

Step 3

Heat a frying pan over medium heat & add remaining oil, add onion and stir-fry onion for 2-3 minutes.

Step 4

Arrange clean asparagus spears on bottom of tin, top with onions, semi-dried tomatoes and cheese. Combine the eggs with a little salt and pepper and pour egg mixture over.

Step 5

Bake until set and lightly browned, about 30 minutes.

Step 6

Allow to rest for 10 minutes before slicing.

Step 7

Cut into small squares for a starter or snack, or cut into wedges for a light meal.

Step 8

Serve squares with semi-dried tomato pesto, chutney or relish.

Tips & Variations


No special items needed.

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