Easy Frittata Recipe With Asparagus, Tomatoes And Caramelised Onions

Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: 8 Dietary preferences: Vegetarian, Gluten-free

Ingredients:

oil spray

¼ medium red onion, sliced thinly

1 tsp balsamic vinegar

1 tsp honey

8 large eggs

100g low-fat ricotta cheese

125ml full fat milk or almond milk

1 garlic clove, crushed

sea salt and ground black pepper, to taste.

8 asparagus spears, trimmed

10 semi-dried tomatoes

Method:

1. Preheat the oven to 180°C (356 °F). Lightly spray a 20cm-diameter ovenproof fry pan with oil spray.

2. To caramelise the onion, heat the ovenproof fry pan over low heat. Add the onion and cook slowly for 15-20 minutes or until soft and golden, stirring occasionally. Add the vinegar and honey and cook for a further 5-10 minutes or until sticky and caramelised, stirring occasionally. Transfer to a small bowl and set aside.

3. Whisk the eggs, ricotta, milk and garlic together in a medium bowl. Season with salt and pepper, if desired. 

4. Wipe the ovenproof fry pan clean, spray lightly with oil spray and reheat over medium-low heat. Pour in the egg mixture and swirl to cover the base of the pan. Cook for 3-4 minutes until the edges start to brown, gently stirring occasionally. 

5. Top the egg with the asparagus, caramelised onion and semi-dried tomatoes and bake in the oven for 15 minutes or until the egg has just set.

6. To serve the asparagus, tomato and caramelised onion frittata, slice into 8 pieces and place onto serving plates. Enjoy!