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!

Prep 00:10

Cook 00:15

Serves 2

Easy

Ingredients 

5 eggs

40g crumbly feta

1/2 cup roasted sweet potato, cubed 

6 cherry tomatoes, halved

3 asparagus stalks, trimmed and cut into 2cm lengths

2 Tbsp dill, finely chopped 

1 Tbsp chives, finely chopped  

1 Tbsp parsley, finely chopped

1 Tbsp basil, finely chopped

Parmesan, to serve

Method

Step 1. Preheat the oven to 200C and heat a small oven-safe pan with some olive oil over medium heat.

Step 2. Add asparagus, tomato and season with salt and cook for 1-2 minutes to colour and soften slightly. Add sweet potato. 

Step 3. Whisk eggs in a bowl and add a splash of water. Season with salt and pepper. Mix through the chopped herbs, leaving some aside for garnish. 

Step 4. Add the eggs to the pan and distribute the veg evenly. Crumble the feta over the top in chunks. 

Step 5. 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.

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EGGS DO WONDERS 👇