Low-cal, gluten-free and vegetarian too, this frittata has it all.
- Preheat oven to 180C/160C fan-forced. Line a 16x26cm (base measurement) slice pan with baking paper.
- 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.
- 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.
- 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.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set