This versatile vegetable frittata recipe is packed with goodness. It’s great warm from the oven or cold the next day.
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Whether you enjoy a warm slice or cold, a frittata is a fantastic light meal ideal for brunch, lunch, dinner and picnics. The Italian dish is super versatile - you can add whatever ingredients you like to go with whichever flavour path your taste buds take you. It’s also great for using up whatever veg or other ingredients you have in the fridge. From veggies like asparagus, sweet potato and peas, to cheese and ham or bacon, there are endless flavour combinations to be had with this tasty egg-based dish. The frittata is often compared to the omelette but while an omelette is cooked over a high heat and eaten warm, a frittata is cooked over a lower heat on the stove first then placed under the grill to finish cooking and can be eaten warm or cold. This broad bean and spinach frittata is a speedy one-pan meal bursting with green goodness, making it a fantastic dish to get more veggies into your day.
When eggs are the main ingredient in your dish, you’re going to want to get the best and there’s nothing better than nutrient-packed Aussie free range eggs. The green ingredients include baby spinach, broad beans, rocket and asparagus. Onion is added for flavour and fetta offers a creamy and savoury hit. To serve, you’ll need lemon and some toasted sourdough slices.
Because this dish cooks quickly once some of your greens are cooked the egg is added in, it’s best to preheat the grill on high so it’s nice and hot when the frittata is ready to finish cooking. You’ll need to use a flameproof non-stick frying pan for this recipe as the dish cooks from the stove to the grill. Place the pan over medium heat and add the spinach. Cook for 2 minutes or until it’s wilted, then transfer to a heatproof bowl and set aside to cool. Once it’s cooled down, squeeze the excess liquid from the spinach so you don’t end up with a watery frittata. Then add the onion to the pan and cook, stirring for 5 minutes or until it’s softened. Place the spinach back in the pan and half the broad beans. Turn the heat down to low so the eggs don’t cook too quickly then add them in along with the crumbled fetta. Cook for about 5 minutes, without stirring, until the base is golden and the frittata is set around the edges. Place the frittata under the grill and cook for 2-3 minutes or until it’s cooked through then set it aside to cool.
To serve the frittata, top with rocket leaves and shaved slices of asparagus. Scatter over the remaining broad beans and lemon zest and squeeze some lemon juice over. Toasted sourdough is a great side for this dish.
Flip your usual brunch, lunch or dinner dishes with more brilliant frittatas, starting with this spring vegetable frittata, packed with good-for-you greens. These mini pea frittatas with ricotta mint and prosciutto are the perfect party starters, while cheesy salmon frittatas are guaranteed to have the family wanting more. Ready in just 30 minutes, this potato and pea frittata stars golden potato slices and irresistibly creamy goat’s cheese.
Energy: 1102kJ/264 Cals (13%)
Protein: 28g (56%)
Fat: 11g (16%)
Sat fat: 4g (17%)
Carb: 6g (2%)
Sugar: 4g (4%)
Fibre: 12g (40%)
Sodium: 310mg (16%)