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