Feta and Asparagus Frittata
Packed full of vegetables and super simple to make, this Feta and Asparagus Frittata makes a perfect breakfast or light lunch.
Servings: 6 people
Calories: 124kcal
Ingredients
- 8 Eggs
- 4 tablespoon Reduced fat crème fraîche
- 60 g Feta
- 8 Asparagus spears trimmed to fit your dish
- 50 g Frozen peas
- 1 pinch Sea salt and ground black pepper
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Whisk 8 Eggs and 4 tablespoon Reduced fat crème fraîche together and season with 1 pinch Sea salt and ground black pepper.
- Grease an oven proof dish and add half the 50 g Frozen peas to the bottom, pour over the egg mixture, add the rest of the peas, 8 Asparagus spears and crumble 60 g Feta on top.
- Cook in the oven for 30-35 minutes, until the eggs are cooked.
Notes
- You can add some chopped spinach to this for some extra green.
- Beat the eggs vigorously to incorporate as much air as possible and make a really fluffy frittata.
- Make this a more filling frittata by adding some slices of cooked potato.
- It will keep in the fridge in an air tight container for up to 3 days.
- Add extra flavour by sprinkling with fresh chopped basil just before serving.
- Make individual versions of this by cooking in a grease muffin tin.
- Cut the frittata in the squares rather than slices to make it go further.
- Why not sprinkle some chopped spring onions (green onions/scallions) on top before serving?
Nutrition
Serving: 1portion | Calories: 124kcal | Carbohydrates: 3g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 231mg | Sodium: 209mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 634IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 2mg
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