Brekkie Frittata
The best breakfast fills you up and gives you energy for the day. This veggie-packed Brekkie Frittata will give you exactly that. It's full of flavour thanks to asparagus, ricotta, tomatoes, and cheddar.
Recipe Tip This recipe is a great way to use up leftover meat, sausages, chicken and cooked vegetables. Heat the leftover ingredients in the pan first in step 3 before adding the egg mixture.
Ingredients
- 170 grams asparagus, trimmed
- 1/3 cup grated cheddar cheese
- 2 green onions, chopped
- 200 grams firm fresh ricotta
- 200 grams cherry tomatoes, halved
- 8 eggs
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoons extra virgin olive oil
- 170 grams asparagus, trimmed
- 1/3 cup grated cheddar cheese
- 2 green onions, chopped
- 200 grams firm fresh ricotta
- 200 grams cherry tomatoes, halved
- 8 eggs
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoons extra virgin olive oil
- Step 1 of 4Pour boiling water over asparagus in a heatproof bowl, stand for 2 minutes; drain.
- Step 2 of 4Meanwhile, whisk eggs, milk and cheese in a large jug; season.
- Step 3 of 4Heat oil in an 18cm frying pan over medium heat. Add egg mixture; cook for 3 minutes, scraping edge of the mixture into centre of pan. Top with chunks of ricotta, asparagus, tomato and green onion; season. Cook frittata, covered with a lid or foil, over low-medium heat for 6 minutes or until egg is just set.
- Step 4 of 4Cut into wedges; serve warm, sprinkled with extra green onion, if you like.
Method
- Step 1 of 4Pour boiling water over asparagus in a heatproof bowl, stand for 2 minutes; drain.
- Step 2 of 4Meanwhile, whisk eggs, milk and cheese in a large jug; season.
- Step 3 of 4Heat oil in an 18cm frying pan over medium heat. Add egg mixture; cook for 3 minutes, scraping edge of the mixture into centre of pan. Top with chunks of ricotta, asparagus, tomato and green onion; season. Cook frittata, covered with a lid or foil, over low-medium heat for 6 minutes or until egg is just set.
- Step 4 of 4Cut into wedges; serve warm, sprinkled with extra green onion, if you like.
Nutrition per serving
578 Kilojoules
Protein10 grams
Fat10 grams
Carbs2 grams
Sugars2 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4Pour boiling water over asparagus in a heatproof bowl, stand for 2 minutes; drain.
- Step 2 of 4Meanwhile, whisk eggs, milk and cheese in a large jug; season.
- Step 3 of 4Heat oil in an 18cm frying pan over medium heat. Add egg mixture; cook for 3 minutes, scraping edge of the mixture into centre of pan. Top with chunks of ricotta, asparagus, tomato and green onion; season. Cook frittata, covered with a lid or foil, over low-medium heat for 6 minutes or until egg is just set.
- Step 4 of 4Cut into wedges; serve warm, sprinkled with extra green onion, if you like.