Recipe of the Week: Asparagus Frittata

Written by Emma Tommasini

Carbohydrates: 8g, Protein: 2 serves


1 tsp olive oil
40g onion diced
60g asparagus chopped
60g grape tomatoes halved
2 eggs
15g cream
30g low fat cheddar cheese grated
60g mixed salad leaves to serve
1 tbsp flaxseed oil
1 tbsp apple cider vinegar


  1. Heat oil in non-stick fry pan, add onion and cook until brown, add asparagus and cook for a few minutes to soften then add grape tomatoes, stir to combine.
  2. In a bowl beat eggs and cream, pour egg mixture over vegetables and cook on medium heat for 5 minutes.
  3. Sprinkle with grated cheese and finish cooking under a preheated grill for 3 minutes or until the frittata is set.
  4. Slide Frittata out of pan onto your serving plate; add mixed salad leaves to serve, pour over flaxseed oil and apple cider vinegar.

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