Asparagus and Red Onion Frittata

A popular summer activity in London is to have a shared picnic with friends. Everyone takes a bottle and everyone makes something to eat, and in this country, everyone prays to the weather gods for some sunshine!

Frittata is a great option for these occasions because it is healthy, high in protein, low carb, full of good clean fats and great hot or cold, in slices or in squares, on its own or with other food! I often make a vegetarian option for these as they are so delicious and that way anyone and everyone can pile in!

If you don’t want any dairy, simply omit the cheese listed in this recipe and it will work perfectly without it too. You can substitute the asparagus for any other vegetables you desire.

  • 10 free range organic eggs, lightly whisked together
  • 1 large bunch of asparagus, trimmed and sliced in thirds.
  • handful of fresh basil, roughly chopped
  • 100gm feta cubed
  • 100gm sharp cheddar grated
  • 1 red onion sliced finely
  • salt and pepper
Heat the grill to 180 degrees celcius.
In a frying pan, sautee the onion slices with some salt and olive oil. When the onion is soft, turn the pan down to a medium-low heat and add the asparagus. Cook until the asparagus is almost cooked, but still firm. Pour over the beaten eggs, and add salt and pepper.
Sprinkle the herbs and feta over the top of the egg mix. Every few minutes, gently shake the pan. When the egg has mostly cooked through but the top is still not set and a bit runny, sprinkle over with the grated cheddar. Transfer the pan to the grill and leave it for 5 minutes or until the top is just set and golden brown.
Cool in the pan until just warm and then gently release the edges of the frittata and slide it on to a chopping board (or directly to a plate if you want to serve it immediately).
Salt and pepper the frittata once more before serving, and garnish with some fresh flat leaf parsley or basil.

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