Baked Vegetable Frittata
By Debbie Kornberg
1.5 Tbsp. SPICE + LEAF Premium Israeli Olive Oil
1 cup red onion, chopped 1/2 inch
1 cup asparagus, chopped 1 inch
1/2 tsp. to 1 tsp. SPICE + LEAF Rosemary Garlic Salt
1/2 cup labne (Lebanese probiotic yogurt)
1/2 cup milk (can also use hazelnut milk as an alternative)
1/3 cup Manchego cheese, grated
1/3 cup quartered cherry tomatoes
9” glass baking dish, round or square
Preheat oven to 350 degrees. Using a sauté pan, heat the pan up on high heat. Add olive oil and let warm for a minute. Reduce heat to medium-low and add red onions. Sauté for 3 -5 minutes and then add asparagus. Continue to sauté for an additional 5 minutes or until asparagus will partially cooked. Cooking time will vary based on thickness of asparagus. Add Rosemary Garlic Salt and mix well. Cook for an additional minute. Remove from heat and set aside.
Place eggs, labne, and milk into a bowl and blend with a hand mixer until the labne is well incorporated. Grease baking dish with either a cooking spray or olive oil. Our egg mixture into dish. Add seasoned sautéed vegetables. Mix into eggs. Add grated Manchego cheese and evenly distribute around frittata. Then add tomatoes, evenly distributing them around the dish as well.
Place in oven and cook for about 35 – 40 minutes. Should be slightly toasty brown on the edges when done. Remove from oven and ready to serve.