Yes, this dish does actually taste as good as it looks! Frittata is probably one of the most easiest and healthiest dinners to make; and once you figure out your favourite flavour combinations you can add anything. It’s great for a small bite on the go, and you can whip up a meal with whatever is in your fridge. Frittata is packed with protein from the eggs, it’s suitable to eat on the 5:2 diet, and it’s even tastier the next day for lunch! What does your meat-free Monday meal look like? Here’s mine!
- 1 tsp olive oil
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 1 bag baby spinach
- 1 bunch asparagus, cooked
- 5 slices feta cheese, crumbled
- parsley, a few sprigs torn
- 8 eggs
- 1/2 cup milk
- salt & pepper to taste
Preheat oven to 180º. Heat olive oil in a large saucepan over medium heat and add the onion and garlic. Then add the spinach and cook until wilted.
Spray a round baking dish with cooking oil.
In a large bowl, beat the eggs with milk. Make sure to beat some good air into the eggs so your frittata will come out of the oven light and puffy! Add salt and pepper.
Place the asparagus, feta, onion and spinach evenly in the baking dish then pour over the egg mixture covering the vegetables. Sprinkle parsley on top then pop in the oven.
The frittata will usually take about 40 minutes to cook, but keep on eye on it so it doesn’t burn on top. Enjoy hot with sweet chilli sauce and a roquette salad on the side!
Happy cooking, love Jem x