Asparagus and Tomato Frittata Slice

This colourful frittata is packed complete of healthful greens and is outstanding-easy to make. enjoy for lunch, or as a hearty breakfast. it's certainly really worth getting away from bed for! I genuinely adore frittatas – they’re clean to make, terrific to transport and scrumptious warm or bloodless, which makes them a terrific breakfast or lunch option. experience loose to experiment with the greens you add – broccoli, mushrooms and courgettes are suitable in addition to those I’ve listed here. you can additionally upload a sprinkle of chopped sparkling herbs to the beaten eggs, or make the recipe into cakes as a substitute by means of using a muffin tray and reducing the baking time to about 15 minutes.


  • 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


  1. Preheat the oven to one hundred eighty°C/350°F/gasoline four and grease a small square baking tin with a bit oil.
  2. In a medium bowl, beat the eggs, sea salt and black pepper well, then set apart.
  3. cut the bottom couple of centimetres off the asparagus, then slice into 2½cm long pieces.
  4. warmth the olive oil in a frying pan over a medium warmth, then add the shallots, grated carrot and red pepper. Sauté for five minutes, until gentle, then upload the asparagus portions and the spinach and sauté for another little while.
  5. transfer the vegetables to the greased baking tin and pinnacle with the halved cherry tomatoes. Pour the crushed eggs over this aggregate and pop it into the oven for 25 mins, until puffed, golden and set in the center.
  6. Slice into portions and serve hot along a salad for a scrumptious meal, or permit the slices cool to room temperature and store in an airtight container within the fridge for as much as four days, to experience later.