Frittata with Sundried Tomatoes and Asparagus


 This recipe serves 6


  • 12 oz fresh asparagus (¾ of a bunch) Asparagus, raw
  • ½ tsp vegetable oil Vegetable oil, canola
  • 1 medium onion chopped
  • 2 cloves garlic, minced Garlic, raw
  • 1/4 cup chopped oil-packed sundried tomatoes Tomatoes, sun-dried, packed in oil, drained
  • ¼ tsp ea salt and pepper
  • 1 cup shredded Gouda or Gruyere cheese
  • ½ cup shredded old cheddar cheese
  • 8 large eggs Egg, whole, raw, fresh
  • 1/3 cup fresh bread crumbs Bread crumbs, dry, grated, plain
  • 3 tbsp milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 2 tbsp chopped fresh basil Basil, fresh


Step 1

Snap tough ends from the asparagus. Cut into 1 ½ inch lengths; set aside. In a non stick skillet heat oil over medium heat. Add onion, garlic, tomatoes and half each of the salt and pepper; cook, stirring for 2 minutes. Add asparagus and 3 tbsp of water, cover and cook for 3 minutes or until tender crisp. Transfer to a 9 inch pie plate. Sprinkle with half each of the gouda and cheddar cheeses. Meanwhile in a bowl whisk together , bread crumbs, milk,basil, and remaining salt and pepper. Pour over the asparagus mixture, stirring to reveal some of the asparagus. Sprinkle with remaining cheeses. Bake in centre of 350F oven for 35--40 minutes or until set. Let cool on rack for 5 minutes before serving.


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