Asparagus and Tomato Frittata Slice | The Foodie Teen

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit, gas mark 4).

Grease a small rectangular baking dish with a little bit of oil.

In a medium bowl, beat the 6 eggs with sea salt and black pepper together and set aside.

Cut the bottom few centimeters off the asparagus and slice it into 2.5 centimeter long pieces.

Heat olive oil in a frying pan over medium heat.

Add shallots, carrots, and red pepper to the pan and sauté for 5 minutes until tender.

Add the asparagus pieces and spinach to the pan and sauté for another few minutes.

Transfer the sautéed vegetables to the greased baking tin and top with half cherry tomatoes.

Pour the beaten eggs over the vegetable mixture in the baking tin.

Pop the baking tin in the oven and bake for 25 minutes until puffed, golden, and set in the middle.

Slice into pieces and serve hot, optionally with a salad, or let cool to room temperature and store in an airtight container in the fridge for up to four days.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens