Summer greens, tomato and basil frittata

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

Recipe «Summer greens, tomato and basil frittata» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.