Asparagus, Tomato And Caramelised Onion Frittata
¼ medium red onion sliced
1 teaspoon balsamic vinegar
1 teaspoon honey
8 large eggs
100g low-fat ricotta cheese
1 garlic clove crushed
Salt and pepper to taste.
8 asparagus spears trimmed
10 semi-dried tomatoes
Preheat the oven to 180°C and lightly spray a 20cm frying pan with oil spray.
Onion – heat the pan on a low heat. Add the onion and cook slowly for 15-20 minutes. Don’t forget to stir occasionally. Add the vinegar and honey and cook for a further 5-10 minutes or until the mixture seems caramelised, stirring occasionally. Put the mixture into a small bowl and put it aside.
Beat the eggs, ricotta, milk and garlic together in a bowl. Add salt and pepper to taste.
Clean the pan and 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.
Place the asparagus, onion mix and semi-dried tomatoes on top of the eggs and bake in the oven for 15 minutes or until the egg have set.
Slice into 8 pieces and place onto serving plates. You can add a nice little salad on the side if you like.