Asparagus and Tomato Frittata
Packed with veggies, this tasty frittata can be cut into bite-size portions and served as an appetiser or cut into generous wedges and served with a lovely fresh salad as a nourishing main meal. It also makes a hearty sandwich filling.
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 bunches asparagus, woody ends removed
- 1 cup (about 150g) semi-dried tomatoes, drained and chopped
- 8 eggs, beaten
- Salt and pepper to taste
- 1 cup grated cheese
- Semi-dried tomato pesto or relish
- Crusty bread
- Preheat oven to 180ºC. Brush a 20 x 30 cm 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.
- For this recipe to be gluten-free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.
Recipe provided by the Australian Asparagus Council.