Name: Asparagus, pea & feta frittata with roast tomatoes
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Yield: 2
Cuisine: Italian
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; crisp green salad to serve

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Asparagus, pea & feta frittata with roast tomatoes

Asparagus, pea & feta frittata with roast tomatoes

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 22 mins

A star rating of 4.8 out of 5.5 ratingsRate

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

Gluten-free

Keto

Vegetarian

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A star rating of 4.8 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

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
crisp green salad

to serve

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Nutrition: per serving

kcal309
fat23g
saturates7g
carbs8g
sugars7g
fibre5g
protein18g
salt1.2g

Method

step 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.
step 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.
step 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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A star rating of 4.8 out of 5.5 ratings

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