Asparagus and leek frittata with roasted tomatoes

Cooking Vegetarian Asparagus and leek frittata with roasted tomatoes

Fresh asparagus and roasted tomatoes are wonderful when baked together in this cheesy frittata.

Lables: Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200°C. Lightly oil a 1.2L rectangular baking dish with oil spray.
  2. Heat 2 tablespoons oil in a pan over medium heat. Cook leek, asparagus and garlic for 5 minutes, stirring until slightly softened. Stir in basil, then remove from heat.
  3. Beat eggs and milk in a bowl, then season and stir in leek mixture. Pour into baking dish, scatter with cheese and bake for 20 minutes or until firm in centre. Cool.
  4. Place tomatoes on a baking tray, drizzle with remaining 1 tablespoon oil, then season. Bake for 10 minutes or until starting to soften. Slice frittata and serve with the tomatoes and salad.

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Olive oil spray
1/4 cup olive oil
2 large leeks , trimmed
2 bunches asparagus, trimmed, cut into 4cm lengths
2 garlic cloves, crushed
2 tbsp chopped basil leaves
8 free-range eggs
1/3 cup milk
1/4 cup freshly grated parmesan
500g vine-ripened cherry tomatoes
2 cups mixed leaf salad, to serve

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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