Asparagus and spinach frittata 3This is a simple recipe for asparagus and spinach frittata. Its healthy, low carb and gluten free. Its a great way of using up some spare asparagus and can be ready in about 30 minutes. The great thing about this dish is that it can be served hot or cold. To add a bit of colour I added some cherry tomatoes.

At the moment asparagus is everywhere or should I say spargel.

Its spargel time! Spargel is German for asparagus and every German goes nuts for it. The favourite German asparagus is the white version. White asparagus is grown under plastic and has a short season just like its green cousin. Before you cook white asparagus you have to peel it. With the green version this isn’t necessary. My favourite is the green version and thats what I have used today.  For the spinach I have used to portions of frozen spinach cubes, you can use a couple of handfuls of fresh spinach if you have it you will just need to drain any excess liquid from it before adding the eggs.

A frittata is a baked omelette and you can add your own favourite veggies to make a great light lunch. Simply serve the finished dish with a salad. Give my seasonal asparagus and spinach frittata a go. I had half for a light lunch and the rest the next day in my Bento. For some other lunch ideas check out my Bento Page.

Asparagus and spinach frittata bento

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