Breakfast Fritatta with Asparagus & Vine Tomatoes

Serves 4

2 tablespoons olive oil
1 small onion, diced
1 garlic clove, finely diced
3 medium Agria potatoes, peeled and cut into small dice
6 eggs
½ cup milk or cream
Sea salt and cracked pepper
2 bunches fresh asparagus
1 bunch small vine tomatoes or 1 punnet cherry tomatoes cut in half

METHOD

1. Pre-heat the oven to 180℃.
2. Heat the oil in a large frying pan and sauté the onion, garlic and potatoes for 4-5 minutes until starting to soften and colour.
3. Whisk the eggs, milk or cream and seasoning in a bowl.
4. Transfer the potato mixture to an oven proof serving dish approx. 21-23cms and spread out evenly.
5. Trim the asparagus spears of any hard ends then cut in half or into bite sized pieces.
6. Arrange the asparagus and tomatoes over the potato.
7. Pour over the egg mixture and bake for 30-35 minutes until golden and just set in the centre.
8. Allow to cool slightly before cutting into portions.