Ingredients
- 1 tablespoon olive oil
- 180 gram onion, chopped (1 large )
- 360 grams asparagus (fresh, woody ends removed, 2 bunches )
- 150 gram dried tomatoes (semi-dried, drained and chopped, 1 cup )
- 8 large eggs (beaten)
- Salt and pepper, to taste
- 125 grams cheese, grated ( 1 cup )
How to Make
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Step 1: Preheat the oven to 180ºC.
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Step 2: Brush a 20 x 30 cm baking tin with 1 teaspoon of the olive oil.
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Step 3: Heat a frying pan over medium heat & add remaining oil, add onion and stir-fry onion for 2-3 minutes.
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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.
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Step 5: Bake until set and lightly browned, about 30 minutes.
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Step 6: Allow to rest for 10 minutes before slicing.
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Step 7: Cut into small squares for a starter or snack, or cut into wedges for a light meal.
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Step 8: Serve squares with semi-dried tomato pesto, chutney or relish.
We hope you enjoy this recipe!
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