Name: Asparagus and Sundried Tomato Frittata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 teaspoons extra virgin olive oil; 1 small onion (finely chopped); ½ teaspoon kosher salt; 1 pound asparagus (cut into 1-inch pieces); ¼ cup sundried tomatoes (chopped); 6 large eggs (slightly beaten); 1 cup shredded cheese (such as Swiss or Gruyère)

Asparagus and Sundried Tomato Frittata

Serve this asparagus and tomato frittata immediately. Or slice in wedges, cool, and wrap for a week’s worth of breakfast on-the-go.

Asparagus and Sundried Tomato Frittata

Serve this asparagus and tomato frittata immediately. Or slice in wedges, cool, and wrap for a week’s worth of breakfast on-the-go.

Prep Time 10

Cook Time 15

Total Time 25

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Servings

Ingredients

2 teaspoons extra virgin olive oil
1 small onion finely chopped
½ teaspoon kosher salt
1 pound asparagus cut into 1-inch pieces
¼ cup sundried tomatoes chopped
6 large eggs slightly beaten
1 cup shredded cheese such as Swiss or Gruyère

Instructions

Preheat oven to 450°F.
Heat oil in a large ovenproof sauté pan over medium high heat. Add onions and salt; cook stirring frequently until onions are soft. Add asparagus and tomatoes; cook 5 minutes more, until veggies become tender.
In a medium bowl, beat eggs. Mix in cheese, then pour egg mixture over asparagus and allow to set for 1 minute. Bake in 450°F oven.
Cook for 10 minutes, until completely set. Cut into wedges and serve immediately.