2 Serves
85 Mins
Preheat your oven to 200°C. Trim the asparagus to fit your individual baking dishes and halve the red bell peppers, removing the seeds and core.
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Vitamin E
4 mg / 15 mgVitamin K
290 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
157 µg / 400 µgCalcium
295 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
399 mg / 1,250 mgPotassium
688 mg / 4,700 mgSodium
401 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
5 g / 28 gSugar
9 g / 50 gSaturated Fat
17 g / 20 gCholesterol
437 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Toss the prepared asparagus and peppers with one tablespoon of olive oil, place them on a baking tray, and roast for 25-30 minutes.
Remove the roasted vegetables from the oven and let them cool slightly. Peel the skin off the peppers and chop them into small, uniform squares.
Heat the remaining olive oil in a frying pan over medium heat. Add the garlic and cook for 3-4 minutes until golden, then stir in the green onions and cook for an additional 2 minutes.
In a mixing bowl, whisk together the eggs, parmesan cheese, heavy cream, and salt and pepper until well combined.
Lightly grease the individual baking dishes with butter. Arrange the roasted asparagus, chopped peppers, and the cooked onion-garlic mixture inside, then pour the egg mixture over the top.
Lower the oven temperature to 180°C and bake the frittatas for 25-30 minutes, or until the center is set and firm.
5
g50
g1
g
