Asparagus and Tomato Frittata Slice #vegetarian #tomato #mushroom #easy #dinner

This beautiful frittata is pressed loaded with sound vegetables and is super-easy to make. 

Appreciate for lunch, or as a healthy breakfast. It's absolutely worth getting up for!

Also try our recipe : Strawberry Kale Salad with Honey Lemon Dressing #vegan #vegetarian #lemon #salad #recipes

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

Instructions :

1. Preheat the oven to 180°C/350°F/gas 4 and grease a small rectangular baking tin with a little oil.
2. In a medium bowl, beat the eggs, sea salt and black pepper well, then set aside.
3. Cut the bottom couple of centimetres off the asparagus, then slice into 2½cm long pieces.
4. 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.
5. 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.
6. 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.

Source : bit.ly/3hCtn7C

Read more our recipe : LENTIL AND VEGETABLE KEFTA #vegetarian #easy #food #lowcarb #dinner