Summer greens, tomato and basil frittata

Cooking Appetiziers Summer greens, tomato and basil frittata

Low-cal, gluten-free and vegetarian too, this frittata has it all.

Lables: Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  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.

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1 bunch asparagus, trimmed, sliced
200g broccoli, cut into large florets
8 eggs
60ml milk
2 tbsp chopped fresh chives
2 tbsp chopped fresh basil
70g creamy feta , crumbled
150g cherry tomatoes, halved, plus extra, to serve
80g mixed salad leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Appetiziers
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