Asparagus and Tomato Frittata Slice
This colourful frittata is packed full of healthy vegetables and is super-simple to make. Enjoy for lunch, or as a hearty breakfast that's worth getting out of bed for.
Introduction
I absolutely adore frittatas – they’re easy to make, brilliant to transport and delicious hot or cold, which makes them a great breakfast or lunch option. Feel free to experiment with the vegetables you add – broccoli, mushrooms and courgettes are fabulous as well as the ones I’ve listed here. You can also add a sprinkle of chopped fresh herbs to the beaten eggs, or make the recipe into muffins instead by using a muffin tray and reducing the baking time to about 15 minutes.
Ingredients
| 6 | eggs |
| 1/2 tsp | fine sea salt |
| 1/4 tsp | freshly ground black pepper |
| 100g | asparagus (about 5 stalks) |
| 1 tbsp | olive oil |
| 2 | shallots, diced |
| 1 | carrot, grated |
| 1 | red pepper, diced |
| A handful of | baby spinach |
| A handful of | cherry tomatoes, halved |
Method
Preheat the oven to 180°C/350°F/gas 4 and grease a small rectangular baking tin with a little oil.
In a medium bowl, beat the eggs, sea salt and black pepper well, then set aside.
Cut the bottom couple of centimetres off the asparagus, then slice into 2½cm long pieces.
Heat the olive oil in a frying pan over a medium heat, then add the shallots, grated carrot and red pepper. Sauté for 5 minutes, until tender, then add the asparagus pieces and the spinach and sauté for another few minutes.
Transfer the vegetables to the greased baking tin and top with the halved cherry tomatoes. Pour the beaten eggs over this mixture and pop it into the oven for 25 minutes, until puffed, golden and set in the middle.
Slice into pieces and serve hot alongside a salad for a delicious meal, or let the slices cool to room temperature and store in an airtight container in the fridge for up to 4 days, to enjoy later.
