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Asparagus Frittata
Recipe developed by
Chef Jonathan Collin
s. Yield 1 Frittata, serves 6-8
Print Recipe
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Course
Breakfast, Main Course, Side Dish
Ingredients
1
tbsp
unsalted butter
1
tbsp
Extra virgin olive oil
2
shallots
peeled, trimmed and finely sliced
½
package
225 g Ontario Greenhouse Grown Cherry Tomatoes, rinsed and sliced in half
1
bunch
1 lb Fresh Ontario Asparagus, rinsed and trimmed
12
large Ontario eggs
125
grams
aged cheddar
shredded
Instructions
Position rack in the center of the oven, preheat to 325°F.
Using a heavy-bottom sauté pan over medium, heat the butter and olive oil until fragrant.
Add shallots, tomatoes and asparagus, season with salt and pepper, sauté until golden, tossing occasionally.
Combine eggs and cheese into a mixing bowl, whisk until combined, add to the pan, season with salt and pepper.
Cook until edges begin to firm, transfer to the oven, bake for 20 minutes until firm.
Notes
Source:
ontarioasparagus.ca
View video instructions