Sweet roasted tomatoes, earthy asparagus and salty feta cheese perfectly balanced in a super easy to make frittata. Perfect for the weeks lunch boxes, picnics, as a light supper, or even as a quick snack. GF, paleo & healthy!
Preheat the oven to 160°c fan/180°c/350°f. Line the bottom of a 20cm/8in cake pan with parchment paper.
Cut the trimmed asparagus spears into 3. Evenly distribute the asparagus along with the tomatoes (cut side up) into the cake pan before drizzling with the oil and baking in the oven for 10-12 minutes until the tomatoes are soft.
In the meantime, beat the eggs together with the garlic, feta, spring onions, basil, sea salt and pepper until well combined.
Remove the cake pan from the oven and pour the egg mixture over the top of the asparagus and tomatoes. Return to the oven for 30-35 minutes until the frittata is golden on the top and an inserted skewer comes out clean.
Wait for the frittata to cool a little before running a knife around the outside of the pan and tipping onto a chopping board to cut into slices and serve OR allow the frittata to cool completely before refrigerating and serving.
This frittata is perfect hot or cold but I particularly like to eat mine from the fridge with a nice salad.
Any left over frittata can be kept in an airtight container in the fridge for up to 5 days.
I use a cake pan in this recipe as I like my frittata circular so that I am able to cut it into even slices, but any dish you have will work! Just remember to line it for ease of removal. Keep in mind that the larger the dish, the thinner the frittata. Keep an eye on it in the oven and adjust cooking times appropriately.
This frittata recipe is a great base for any veggies that you need to use up in the fridge. Why not try courgette and pea, or roasted sweet potato and red pepper?