Asparagus, pea & feta frittata with roast tomatoes

Asparagus, pea & feta frittata with roast tomatoes

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Cooking time

Prep: 5 mins Cook: 22 mins

Skill level

Easy

Servings

Serves 2

Turn omelette into a substantial evening meal by baking it, Italian-style. Pack it full of greens and serve with crisp green salad

Nutrition and extra info

Additional info

  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
309
protein
18g
carbs
8g
fat
23g
saturates
7g
fibre
5g
sugar
7g
salt
1.2g

Ingredients

  • 1 tbsp olive oil
  • ½ bunch asparagus spears (save the rest for Rosti fish cakes, see 'goes well with'), trimmed and cut into 5cm pieces
  • 100g frozen petits pois or peas
  • 50g feta cheese
  • 1 tbsp freshly chopped mint
  • 3 large eggs, beaten
  • 1 tbsp balsamic vinegar glaze or balsamic vinegar
  • leftover roast cherry tomatoes (from Bacon, tomato & broccoli pasta, see 'goes well with')
  • crisp green salad, to serve

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Method

  1. Heat oven to 180C/160C fan/gas 4. Put the olive oil in a small (about 600ml) shallow ovenproof dish. Place in the oven to heat for 2-3 mins, add the asparagus and peas to the hot oil and gently toss to coat. Return to the oven for 2 mins, then remove from the oven and crumble over the feta.
  2. Meanwhile, beat the mint into the eggs and season well with lots of ground black pepper. Remove the dish from the oven and pour over the eggs, then bake for 15 mins until the eggs have set.
  3. Meanwhile, drizzle the balsamic glaze or vinegar over the leftover roast tomatoes. Serve the frittata with the balsamic tomatoes and a crisp green salad.

Recipe from Good Food magazine, June 2014

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