Asparagus and Tomato Frittata Recipe

Name: Asparagus and Tomato Frittata
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Yield: 6
Ingredients: 1 tbs olive oil; 1 onion large chopped; 2 bunches asparagus woody ends removed; 1 cup semi-dried tomato drained chopped; 8 eggs beaten; 1 pinch salt and pepper *to taste; 1 cup cheese grated; 1 semi-dried tomato pesto or relish *to serve; 1 loaf crusty bread *to serve

Ingredients

1 tbs olive oil
1 onion large chopped
2 bunches asparagus woody ends removed
1 cup semi-dried tomato drained chopped
8 eggs beaten
1 pinch salt and pepper *to taste
1 cup cheese grated
1 semi-dried tomato pesto or relish *to serve
1 loaf crusty bread *to serve

	PREP TIME 15m	COOK TIME 33m	TOTAL TIME 48m
YIELD 6

Instructions

Preheat oven to 180C. Brush a 20cm x 30cm baking tin with 1 teaspoon of the olive oil. Heat a frying pan over medium heat, add remaining oil and stir-fry onion for 2-3 minutes.
Arrange asparagus spears on bottom of tin, top with onions, semi-dried tomatoes and cheese. Combine eggs with a little salt and pepper and pour mixture over.
Bake until set and lightly browned, about 30 minutes. Allow to rest for 10 minutes before slicing.
Cut into small squares for a starter or snack, or cut into wedges for a light meal.

Breakfast & Brunch