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Serves 4

Spring Frittata

Frittatas are a great way of adding vegetables into your diet. The spring season uses mushrooms, asparagus, kale and spinach.


  • 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


  • 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

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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