This vivid frittata is stuffed loaded with sound vegetables and is super-easy to make. Appreciate for lunch, or as a healthy breakfast. It's absolutely worth getting up for!
I completely revere frittatas – they're anything but difficult to make, splendid to move and tasty hot or cold, which makes them an extraordinary breakfast or lunch alternative. Don't hesitate to try with the vegetables you include – broccoli, mushrooms and courgettes are awesome also as the ones I've recorded here.
You can likewise include a sprinkle of cleaved new spices to the beaten eggs, or make the formula into biscuits rather by utilizing a biscuit plate and lessening the heating time to around 15 minutes.
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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
Instructions
- 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.
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