Serves
4
Spring Frittata
Frittatas are a great way of adding vegetables into your diet. The spring season uses mushrooms, asparagus, kale and spinach.
Ingredients
- 1 tsp olive oil
- 1 onion, sliced
- 100g mushrooms, chopped
- 150g asparagus, chopped leaving 2 whole but sliced lengthways
- 50g kale, chopped
- 80g spinach
- 12 eggs, beaten
- 1 tbsp fresh chopped parsley
- 1 tbsp chopped chives
Directions
- Preheat oven to 200°C and place a baking sheet in a bread tin.
- In a frying pan, add the oil and onion and cook on high heat until the onion softens.
- Add the mushrooms and asparagus, including the long ones and fry for a few minutes.
- Add the kale and spinach, stir until they wilt. Take out the long asparagus and leave to the side.
- In a large bowl, add the beaten eggs and then empty the veg in from the frying pan along with the herbs.
- Season well with salt and pepper. Mix everything around and then empty into the tin.
- Lay the long asparagus on the top in a row, forpleasing the eye!
- Bake in the oven for 45 minutes or until a knife comes out clean when inserted into the middle.
- When ready, leave to cool for a few minutes.
- Kcal: 274
- Protein: 24g
- Fat: 17g
- Carbs: 4.7g
- Fibre: 2.4g
