asparagus & tomato frittata slice




Prep Time


Cook Time

Great for a picnic or to pack for lunch on a work day.



For the asparagus & tomato frittata slice

  • 6 eggs
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon ground black pepper
  • 1⁄2 cup grated tasty cheese
  • 8 asparagus spears — tough ends trimmed
  • 1 tablespoon olive oil
  • 1 onion — diced
  • 1 carrot — grated
  • 1 red capsicum — diced
  • A handful of baby spinach
  • A handful of cherry tomatoes — halved


For the asparagus & tomato frittata slice

  • Preheat oven to 180°C (160°C fan bake). Spray a medium oven dish with baking spray.
  • Beat the eggs, salt and pepper in a medium bowl. Stir in the cheese.
  • Cut the asparagus spears into 3cm pieces.
  • Heat the olive oil in a pan over a medium heat. Add the onion, carrot and capsicum. Sauté for 5 minutes until tender.
  • Add the asparagus and spinach and sauté for 2 minutes.
  • Transfer to the prepared dish, spread out into a single layer and top with the cherry tomatoes.
  • Pour in the egg mixture cook for 25–30 minutes or until puffed, golden and set in the centre.