Egg-cellent spring onion and asparagus frittata

Spring onion and asparagus frittata

This fuss-free frittata is a doddle done in the oven

By , 13 March 2017

(6 votes)

Spring onion and asparagus frittata
  • 25 Mins

  • Serves: 4

Nutritional Info
Each 285g serving contains
  • Energy

    1276KJ

    305KCAL

    15%
  • Fat

    14.8g

    med

    21%
  • Saturates

    3.4g

    low

    17%
  • Sugars

    4.8g

    low

    5%
  • Salt

    0.86g

    low

    14%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 448kJ/107kcal.
Ingredients
  • 1tbsp rapeseed oil
  • 150g asparagus, woody ends removed
  • 4 spring onions, trimmed and sliced
  • 8 eggs, whisked
  • 1tbsp roughly chopped basil
  • 2 large vine tomatoes, sliced
  • 1tbsp Asda Balsamic Vinegar of Modena (optional)
  • 150g bread
  • Basil leaves, to serve
Method
  • Preheat the oven to 180C/160C Fan/Gas 4.

  • Put the oil in a nonstick, ovenproof pan or dish. Heat in the oven for 1-2 mins, then add the asparagus and spring onions. Bake for 4-5 mins until slightly softened and charred.

  • Add the eggs and basil and season with black pepper. Bake for 10-15 mins until risen and set.

  • Drizzle the tomatoes with vinegar, if using, top with basil and serve with bread.