Asparagus, Sun Dried Tomato, Pesto and Feta Cheese Frittata
Created By : littleke
Eggs aren't just for breakfast! Try this hearty Frittata as a dinner main course.
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Prep Time |
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10 minutes |
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Cook Time |
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15 minutes |
| Serves 2 |
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6
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eggs beaten
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1/2
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cup asparagus chopped into small pieces
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1/4
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cup sun dried tomatoes in oil , cut into small strips
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3
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tbsp prepared basil pesto
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1/2
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cup feta cheese , crumbled
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pan spray
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1/2
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tsp salt
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1/4
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tbsp pepper
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Preheat oven to 400 degrees.
Combine eggs, salt, pepper and 2 tbsp water in a small bowl and whisk to combine.
Spray an oven safe skillet with high sides with pan spray. Preheat over medium high heat.
Saute asparagus and sun dried tomatoes for 1-2 minutes. Pour beated eggs into pan. Allow to cook for 3-5 minutes, or until eggs begin to set up. Remove pan from heat and place on the top rack of your preheated oven.
Cook for 15 minutes, or until eggs are cooked through.
Remove from oven and place on a serving plate, bottom side up to showcase the vegetables. Evenly spread pesto over the top of the frittata and sprinkle with feta cheese.