Asparagus + Feta Frittata
Ingredients
- 1 tsp olive oil
- 1 spring onion, chopped
- 125g asparagus, chopped into 3-4cm lengths
- 6 tbsp peas (fresh or frozen)
- Pinch of black pepper
- 4 eggs
- 125ml milk (of your choice)
- ¼ tsp garlic powder
- 60g feta cheese, crumbled
Instructions
Preheat the oven to 180°C.
Add the olive oil to a frying pan along with the spring onion, asparagus and peas. Sauté for a few minutes. Season with black pepper to taste.
In a bowl, add the eggs and milk and season with garlic powder and black pepper. Beat the mixture, then add half of the feta cheese.
Pour the egg mixture over the vegetables in the pan and stir gently to combine. Bake in the oven for 10–12 minutes.
Remove from the oven, sprinkle the remaining feta over the top, and bake for another 3–5 minutes until fully set and lightly golden.
Let the frittata cool for a minute, then slice in half.
Note - This recipe makes 2 portions. Store any leftovers in an airtight container in the fridge for up to 2 days.