Serves 5
10 Eggs
2 Spring Onion
2 Crushed Garlic Cloves
150g Cherry Tomatoes
1 Bunch of Asparagus
Salt & Pepper
Chilli Flakes
Olive Oil for cooking / greasing
Method
Preheat the oven to 190c.
Chop the spring onion and slice the cherry tomatoes.
Pour olive oil into a hot pan, crush in the garlic and add the sliced spring onion. Fry until golden. Gradually add your cherry tomatoes to the pan and cook until they soften. Season with chilli flakes, salt and pepper.
Add olive oil to a separate pan. Slice your asparagus in half length ways and place gently in the pan to cook for around 5 minutes, flipping throughout.
Grease a loaf tin with olive oil and then whisk the eggs in a separate bowl.
Gradually add the pan fried veggies and half of the asparagus to the bowl of whisked eggs before transferring to the loaf tin.
Top with the frittata loaf with the left over asparagus before placing on the middle shelf of the oven.
Leave to bake for approx. 30 minutes, checking throughout.
Before removing from the oven, make sure the frittata is fully cooked through.
Once cooked, leave to cool slightly before removing from tin.
Eat straight away or leave to cool fully and store in the fridge in a sealed box.
How egg-citing! Enjoy.