Day one of the national Farmhouse Breakfast Week and being Sunday I have had more time to make a nutritious and yummy breakfast: an Italian style (of course) veggie baked frittata. – #BreakfastWatch –
Asparagus & Cherry Tomato Oven Baked Frittata (serves 4)
- 1 bunch of steamed or boiled asparagus (250 g), woody ends removed and discarded
- 1 Tbsp Extra Virgin Olive Oil
- 4 free range eggs
- Small handful of toasted seeds
- 8 cherry tomatoes, halved
- Fresh mint or basil leaves, picked and finely chopped
- 1 Tbsp breadcrumbs (optional)
- salt and pepper (optional)
- Preheat oven to 200°C. Lightly grease a 5cm-deep, 26cm x 16.5cm (base) ovenproof dish with olive oil.
- Beat the eggs in a bowl. Add in the cooled asparagus, followed by toasted seeds (sunflower, hemp) and pinch of salt & pepper (optional).
- Gently pour egg mixture into the dish and top with halved tomatoes and herbs. Sprinkle with breadcrumbs (optional).
- Bake for 25 to 30 minutes or until egg mixture is set and top golden. Stand for 5 minutes. Serve with one slice of brown bread.
This frittata will make a perfect and healthy family breakfast. Both asparagus and tomatoes are rich in vitamin A, B, folic acid and antioxidants. Asparagus are low in calories and owing to its high fiber content are good for intestinal health; they also have anti-cancer properties. Eggs are good source of protein and calcium, iron, selenium and zinc.
Breakfast Club: Because breakfast should be more interesting than tea & toast or coffee & cereal!