Summer greens, tomato and basil frittata

9 Ingredients

• 1 bunch asparagus, trimmed, sliced

• 200g broccoli, cut into large florets

• 8 eggs

• 60ml (1/4 cup) milk

• 2 tbsp chopped fresh chives

• 2 tbsp chopped fresh basil

• 70g creamy feta (such as Danish), crumbled

• 150g cherry tomatoes, halved, plus extra, to serve

• 80g mixed salad leaves, to serve

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4 Method Steps

• Preheat oven to 180C/160C fan-forced. Line a 16x26cm (base measurement) slice pan with baking paper.

• Place the asparagus (1 bunch asparagus, trimmed, sliced) and broccoli (200g broccoli, cut into large florets) in a steamer over a saucepan of simmering water. Cover and steam for 2 minutes or until crisp. Refresh under cold running water. Drain. Coarsely chop broccoli.

• Whisk the eggs (8 eggs), milk (60ml (1/4 cup) milk), herbs (2 tbsp chopped fresh chives|2 tbsp chopped fresh basil) and two-thirds of the feta (70g creamy feta (such as Danish), crumbled) in a large bowl. Add the steamed vegetables and stir to combine. Pour mixture into prepared pan. Arrange tomato (150g cherry tomatoes, halved, plus extra, to serve) halves and remaining feta over top.

• Bake for 25-30 minutes or until golden, puffed and set in the middle. Set aside to cool. Cut into pieces. Serve with salad leaves (80g mixed salad leaves, to serve) and extra tomato.

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Better for you

Recipes with a Health Score of 4.7+