Asparagus & Tomato Frittata
Recipe: #35135
June 21, 2020
Categories: Breakfast, Snacks, Eggs, Asparagus, Onions, Australian, Easter, Fathers Day Mothers Day, Picnic, Oven Bake, Gluten-Free, Vegetarian, Kosher Dairy, more
"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 is 4-6 servings
Ingredients
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 by Step Method
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
No special items needed.
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