Asparagus and Tomato Frittata
Preheat the oven to 350 and grease a small rectangular baking tin with a little olive oil or coconut oil
In a medium bowl, beat the eggs, sea salt and black pepper well, and then set aside
Heat oil in a frying pan over medium heat, and then add the shallots and red pepper. Sauté for 5 minutes, until tender and add the asparagus and sauté for another minute or so.
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 preheated oven for 25-35 minutes, until puffed, golden and set in the middle
6 range free eggs
½ tsp sea salt
¼ tsp freshly ground black pepper
3.5 oz. fresh asparagus (about 5-6 stalks, ends trimmed)
1 tbsp. avocado oil or olive oil
1 shallot, diced
1 red pepper, diced
1/2 cup cherry tomatoes, halved
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