Asparagus and sun-dried tomato frittata

Prep time: 5 min
Total time: 25 min
Serves: 4

Asparagus and Sun-dried Tomato Frittata

8 - eggs
¼ cup - cream
1 tbsp - olive oil
½ cup - yellow onion, finely chopped
8 - asparagus spears, diced
½ cup - sun-dried tomatoes
¼ cup - red bell peppers, diced
½ cup - roasted potatoes, diced
¼ cup - shredded Parmigiano Reggiano
Salt and pepper to taste

Preheat oven to 350F.

In a bowl, whisk eggs, cream, salt and pepper together. Set aside.

Preheat an oven-proof skillet to high heat and add oil. Sauté the onions until translucent. Add the asparagus, sun-dried tomatoes and peppers and sauté for 2 minutes. Add the potatoes and cook for another 1 minute.

Reduce heat to medium low and pour the egg mixture into the skillet. Stir constantly with a heat proof spatula, scraping the sides of the skillet until the eggs are almost cooked but still wet. Sprinkle cheese on top and bake until the eggs are firm (about 4 to 10 minutes depending on the size of your skillet).

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  • GoldEgg Free Run Eggs Large, brown (dozen)

    Price $4.39
  • Dairyland Whipping Cream 36% Old Fashioned (1L)

    Price $5.69
  • Colavita Extra Virgin Olive Oil (500ml)

    Price $12.29
  • Onions, Yellow Jumbo (each)

    Price $0.68
  • Asparagus, Green (each)

    Price $8.99
  • Gull Valley Peppers, H.H. Red (each)

    Price $2.66
  • Potatoes, Yellow (each)

    Price $0.57
  • Parmigiano Reggiano, 24M Shredded (125g approx)

    Price $6.86
  • Morton Bassett Whole Black Pepper (60g)

    Price $10.99
  • Sifto Table Salt Slim Pack (1kg)

    Price $1.59
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