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 asparagas cooks to absolute perfection and blends wonderfully with the flavoruful 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 fritata 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
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.
