Asparagus, Tomato And Caramelised Onion Frittata


oil spray

¼ medium red onion sliced

1 teaspoon balsamic vinegar

1 teaspoon honey

8 large eggs

100g low-fat ricotta cheese

125ml milk

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.


Asparagus, Tomato And Caramelised Onion Frittata

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