Asparagus frittata

Name: Asparagus frittata
Prep time: 15 min
Cook time: 30 min
Total time: 5 min
Yield: Serves 4

Prep

15 min

Cook

30 min

Serves

Skill

Vegetarian

Prep

15 min

Cook

30 min

Serves

Skill

Lunchbox Entertaining Dinner Winter Warmers Soy Milk Mains Picnics and Snacks So Good Frozen Dessert Low in Sodium Gluten Free

Asparagus frittata is great as a quick and easy gluten free mid-week meal. It is great served with a green leafy salad or your favourite mixed vegetables and is bursting with flavour. The asparagus cooks to absolute perfection and blends wonderfully with the flavourful goodness of the egg mixture to create a unique delight.The additon of So Good Regular Soy milk helps create a creamy texture and a great balance of flavours. Leftover frittata is great for lunch the next day warm or cold.

Ingredients

3 eggs
¾ cup So Good Regular
2 tbs flour
1 tsp dry mustard powder
½ cup cheddar cheese, grated
1 tbs extra-virgin olive oil
2 shallots, diced
3 bunches asparagus, cut into 2cm slices

Nutrition per serving

Weight, measurement and temperature conversions

805 kJ

energy kj

10.8 g

protein

4.7 g

saturated fat

0.9 g

dietary fibre

6.7 g

carbohydrate

1.7 g

sugars

214 mg

sodium

Method

Preheat oven to 180°C. Lightly grease a 20cm round dish. Set aside.
Beat eggs, So Good, flour, and dry mustard together. Stir in cheese. Set aside.
Heat a medium frying pan. Add the olive oil and saute the shallots until tender. Add asparagus and continue sauteing for 2-3 minutes or until the asparagus is slightly cooked.
Pour cooked asparagus and shallots into the egg mixture and stir until combined. Pour into the prepared dish and bake for 20-25 minutes or until done.

3 eggs
¾ cup So Good Regular
2 tbs flour
1 tsp dry mustard powder
½ cup cheddar cheese, grated
1 tbs extra-virgin olive oil
2 shallots, diced
3 bunches asparagus, cut into 2cm slices