This colourful frittata is crowded inundated of levelheaded vegetables and is super-simple to modify. Savor for lunch, or as a hearty breakfast. It's sure worth getting out of bed for!
I perfectly adore frittatas - they're undemanding to sort, brilliant to carry and yummy
hot or acold, which makes them a zealous breakfast or lunch option. Undergo extricated to research
with the vegetables you add - broccoli, mushrooms and courgettes are fabulous as advantageously
as the ones I've catalogued here.
You can also add a dust of sliced new herbs to the
mistreated foodstuff, or work the direction into muffins instead by using a gem tray and reducing the hot experience to virtually 15 minutes.
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
Step
- 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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