Go Back
–+ servings
Asparagus and Sun Dried Tomato Fritata

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 minutes
Cook Time 15 minutes
Total Time 25 minutes
Print Recipe Pin Recipe

Servings

4 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.