Breakfast · Vegetarian
Summer Frittata
A fresh, flavourful frittata using up leftover veggies and herbs from the fridge. This is such a simple recipe that can be adjusted according to your taste, how many people you’re serving and what you have in your fridge.
Ingredients
Method
- Preheat the oven to 200°C fan-forced and heat a small oven-safe pan with some olive oil over medium heat.
- Add asparagus, tomato and season with salt and cook for 1–2 minutes to colour and soften slightly. Add sweet potato.
- Whisk eggs in a bowl and add a splash of water. Season with salt and freshly ground black pepper. Mix through the chopped herbs, leaving some aside for garnish.
- Add the eggs to the pan and distribute the veg evenly. Crumble the feta over the top in chunks.
- Place in the oven and cook for around 10 minutes or until just cooked and golden on top. Garnish with some extra chopped herbs and a generous amount of grated parmesan.
