Asparagus and Sun Dried Tomato Frittata
- 6 eggs, room temperature
- 2 tablespoons of fresh basil, chopped
- 1½ cups of fresh asparagus, chopped
- ½ cup of leek, chopped or 6 garlic scapes, chopped (about 1/3 cup)
- ¼ teaspoon each of salt and pepper
- 1½ cups of baby shell pasta, cooked
- 2 tablespoons of sun dried tomatoes in oil, finely chopped
- 1/3 cup of old cheddar cheese, shredded
- 2 tablespoons of canola oil
Takes , serves 4.
- In an 8-inch (20 cm) ovenproof nonstick skillet, heat oil over medium-high heat. Cook asparagus and leek (or garlic scapes) with a pinch each of salt and pepper, stirring for about 5 minutes or until tender-crisp. Stir in pasta and sun dried tomatoes and cook, stirring for 2 minutes.
- In a bowl, whisk together eggs, basil and remaining salt and pepper. Pour into skillet stirring to combine with pasta and vegetable mixture. Lift edge up with a rubber spatula and tilt the skillet, letting runny egg go to the bottom. Cook for about 3 minutes or until bottom is light golden and sides are starting to set. Place skillet under broiler for about 3 minutes or until frittata is set and a knife comes out clean when inserted in the centre. Remove from oven and sprinkle with cheese. Broil for about 2 minutes until cheese is melted and bubbly. Remove to cutting board or serve from the skillet, cut into wedges.
- TIP: Serve with a mixed green salad or tuck into a soft Kaiser bun to enjoy for lunch. If you have some on hand, salsa or pasta sauce also make a great accompaniment.