Asparagus & Feta Frittata
Who says lunch ideas for work have to be boring? This Asparagus and Feta Frittata recipe is a scrumptious treat that will help get you through the work day.
Recipe Tip Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Ingredients
- 170 grams asparagus, trimmed and roughly chopped
- 2 small courgettes, sliced thinly lengthways
- 1 cup frozen peas
- 8 eggs
- 1/2 cup cream
- 1/2 cup fresh mint leaves, roughly torn
- 150 grams feta, crumbled
- 1 pinch salt
- 1 pinch pepper
- 170 grams asparagus, trimmed and roughly chopped
- 2 small courgettes, sliced thinly lengthways
- 1 cup frozen peas
- 8 eggs
- 1/2 cup cream
- 1/2 cup fresh mint leaves, roughly torn
- 150 grams feta, crumbled
- 1 pinch salt
- 1 pinch pepper
- Step 1 of 5Preheat oven to 180°C (160°C fan-forced). Grease a 20 x 30cm oven proof dish. Line the base with baking paper.
- Step 2 of 5In a medium saucepan of boiling water, add asparagus, courgette and peas. Return to the boil. Once boiling, drain immediately and transfer into a bowl of iced water until cold. Drain well, then pat dry with a paper towel.
- Step 3 of 5Whisk eggs and cream in a large jug until combined. Add mint and season to taste.
- Step 4 of 5Place feta and vegetables in the dish and pour over egg mixture.
- Step 5 of 5Bake for 25 minutes, or until set. Leave to cool in the dish before cutting into slices to serve.
Method
- Step 1 of 5Preheat oven to 180°C (160°C fan-forced). Grease a 20 x 30cm oven proof dish. Line the base with baking paper.
- Step 2 of 5In a medium saucepan of boiling water, add asparagus, courgette and peas. Return to the boil. Once boiling, drain immediately and transfer into a bowl of iced water until cold. Drain well, then pat dry with a paper towel.
- Step 3 of 5Whisk eggs and cream in a large jug until combined. Add mint and season to taste.
- Step 4 of 5Place feta and vegetables in the dish and pour over egg mixture.
- Step 5 of 5Bake for 25 minutes, or until set. Leave to cool in the dish before cutting into slices to serve.
Nutrition per serving
1640 Kilojoules
Protein24 grams
Fat30 grams
Carbs6 grams
Sugars4 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Preheat oven to 180°C (160°C fan-forced). Grease a 20 x 30cm oven proof dish. Line the base with baking paper.
- Step 2 of 5In a medium saucepan of boiling water, add asparagus, courgette and peas. Return to the boil. Once boiling, drain immediately and transfer into a bowl of iced water until cold. Drain well, then pat dry with a paper towel.
- Step 3 of 5Whisk eggs and cream in a large jug until combined. Add mint and season to taste.
- Step 4 of 5Place feta and vegetables in the dish and pour over egg mixture.
- Step 5 of 5Bake for 25 minutes, or until set. Leave to cool in the dish before cutting into slices to serve.