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A perfect Springtime weekend breakfast!
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Asparagus + Tomato Frittata
A perfect Springtime weekend breakfast!
Makes about 2-3 servings
Ingredients
- 6 free range eggsÂ
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 3.5oz. fresh asparagus (about 5-6 stalks, ends trimmed)
- 1 Tbsp avocado oil, or olive oil
- 1 shallot, diced
- 1 red pepper bell, dicedÂ
- 1/2 cup cherry tomatoes, halved
Instructions:
Preheat the oven to 350°f and grease a small rectangular baking tin with a little olive or coconut oil.
In a medium bowl, beat the eggs, sea salt and black pepper well, then set aside.
Heat oil in a frying pan over a medium heat, then add the shallots and red pepper.
Sauté for 5 minutes, until tender, and add the asparagus and sauté for another minute or so.
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 preheated oven for 20-25 minutes, until puffed, golden and set in the middle.
Enjoy!
â¤Rachel
Ingredients
- 6 free range eggs
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 3.5oz. fresh asparagus (about 5-6 stalks, ends trimmed)
- 1 Tbsp avocado oil, or olive oil
- 1 shallot, diced
- 1 red pepper bell, diced
- 1/2 cup cherry tomatoes, halved
Instructions
- Preheat the oven to 350°f and grease a small rectangular baking tin with a little olive or coconut oil.
- In a medium bowl, beat the eggs, sea salt and black pepper well, then set aside.
- Heat oil in a frying pan over a medium heat, then add the shallots and red pepper.
- Sauté for 5 minutes, until tender, and add the asparagus and sauté for another minute or so.
- 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 preheated oven for 20-25 minutes, until puffed, golden and set in the middle.
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