| | Summer greens, tomato and basil frittata
Summer greens, tomato and basil frittata
Summer greens, tomato and basil frittata 4.3-5 10
  • Calories: 963 kj
  • Fat: 14g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180C/160C fan-forced. Line a 16x26cm (base measurement) slice pan with baking paper.
  2. Place the asparagus and broccoli in a steamer over a saucepan of simmering water. Cover and steam for 2 minutes or until crisp. Refresh under cold running water. Drain. Coarsely chop broccoli.
  3. Whisk the eggs, milk, herbs and two-thirds of the feta in a large bowl. Add the steamed vegetables and stir to combine. Pour mixture into prepared pan. Arrange tomato halves and remaining feta over top.
  4. Bake for 25-30 minutes or until golden, puffed and set in the middle. Set aside to cool. Cut into pieces. Serve with salad leaves and extra tomato.
Time for preparing:
35 min.
Servings:
4

Ingredients:

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