A healthy and easy mid week dinner
Ingredients
8 x organic free range eggs
1 bunch of Asparagus, chopped
1 zucchini, grated
1/2 punnet cherry tomatoes, halved
1/4 spanish onion, finely sliced
1/4 cup fetta, goat’s or cottage cheese
Parmesan to grate on top
Optional: 1/2 cup sliced leg ham off the bone or smoked salmon
Chilli flakes (optional)
Salt & Pepper
Green Salad to serve
Method
Pre-heat the oven to 200 degrees celsius. Line a baking tin with baking paper. Whisk the eggs together in a bowl, season and set to the side.
Heat olive oil in a frypan over medium heat. Add spanish onion and cook until soft. Add zucchini, asparagus and tomatoes and cook for a minute. Add the optional ham/salmon and stir to combine and cook for a minute, before transferring mixture into your baking tin.
Add your egg mixture to the baking tin along with your optional chilli, the fetta cheese, seasoning with salt and pepper, and gently stir through. Grate some parmesan cheese on top. Place the tin in the oven and cook for about 20 minutes or until cooked through.
Once cooked, let it cool slightly then slice up and serve with a side salad.
Serves 3-4
The great thing about frittata’s is anything goes! Add whatever fresh seasonal vegetables you have in your fridge. You can leave the meat out and just have it vegetarian. And for a dairy-free option, leave the cheese out.
This is the perfect meal to portion up left overs for lunch or even breakfast the next day. Enjoy!
