Asparagus and fetta frittata
Try this tasty asparagus and fetta frittata for dinner this week. With only 5 ingredients, it’s an easy and delicious meal for when you're short on time.
- 2 bunches asparagus, woody ends trimmed
- 8 Coles Australian Free Range Eggs
- 150g Coles Sour Cream
- 180g Coles Australian Style Fetta, crumbled
- 60g pkt Coles Australian Baby Spinach
- Fetta, extra, crumbled
Reserve 2 asparagus spears. Cut the remaining asparagus into 3cm lengths and place in a heatproof bowl. Cover with boiling water and stand for 2 mins. Drain well.
Whisk the eggs and sour cream in a bowl. Season. Pour into a large ovenproof frying pan and place over medium heat. Sprinkle with chopped asparagus and fetta. Cook for 8-10 mins or until the egg mixture is almost set. Place under grill on medium. Cook for 2-3 mins or until set.
Peel the reserved asparagus into ribbons. Top frittata with asparagus ribbons, spinach and extra fetta. Season.