Name: Summer greens, tomato and basil frittata
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 1 bunch asparagus, trimmed, sliced; 200g broccoli, cut into large florets; 8 eggs; 60ml (1/4 cup) milk; 40.00 ml chopped fresh chives; 40.00 ml chopped fresh basil; 70g creamy feta (such as Danish), crumbled; 150g cherry tomatoes, halved, plus extra, to serve; 80g mixed salad leaves, to serve

Summer greens, tomato and basil frittata

0 Likes

Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Nourishing frittata: low-cal, gluten-free, and vegetarian-friendly.

Ingredients:

1 bunch asparagus, trimmed, sliced
200g broccoli, cut into large florets
8 eggs
60ml (1/4 cup) milk
40.00 ml chopped fresh chives
40.00 ml chopped fresh basil
70g creamy feta (such as Danish), crumbled
150g cherry tomatoes, halved, plus extra, to serve
80g mixed salad leaves, to serve

Instructions:

Preheat your oven to 180C/160C fan-forced and line a 16x26cm slice pan with baking paper.
Steam asparagus and broccoli until crisp, then refresh in cold water and coarsely chop the broccoli.
Combine the eggs, milk, herbs, and two-thirds of the feta in a large bowl and whisk. Gently fold in the steamed vegetables. Transfer the mixture to the prepared pan and top with tomato halves and the remaining feta.
Bake until golden, puffed, and set in the middle for 25-30 minutes. Let it cool, then cut into pieces. Serve with salad leaves and extra tomato.

We use cookies

Similar Recipes

Lamb and green bean salad with pesto dressing

Flatbreads with green olive paste and mixed tomatoes recipe

Healthy Spanish chicken and beans recipe

Bob's Blue Cheese Dressing

Smoky tomato and green chilli salad with polenta fritters