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Spring green frittata with tomato salsa

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You can't go wrong with this delicious Spring green frittata. Topped with a sweet balsamic tomato salsa, this veggie packed dish makes for an easy meat-free meal.

  • Serves6
  • Cook time25 minutes
  • Prep time5 minutes
Spring green frittata with tomato salsa

Ingredients

  • 1 tbs extra virgin olive oil
  • 1 leek, pale section only, thinly sliced
  • 1 bunch asparagus, woody ends trimmed, cut into 3cm pieces
  • ½ bunch silverbeet, leaves trimmed, finely shredded
  • 10 Coles Australian Free Range Eggs
  • 300ml pouring (pure) cream
  • 1 cup (120g) grated tasty cheddar
  • ½ cup (60g) frozen peas
  • 100g fetta, crumbled

Balsamic tomato salsa

  • 200g mixed tomatoes, halved
  • 1 tbs extra virgin olive oil
  • 1 tbs balsamic vinegar
  • ⅓ cup (50g) pine nuts, toasted

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Grease a 20cm x 30cm slice pan and line the base and sides with baking paper, allowing sides to overhang.
  2. Step 2

    Heat the oil in a frying pan over medium heat. Add the leek and cook, stirring, for 2 mins or until tender. Add the asparagus and silverbeet. Cook, stirring, for 3 mins or until silverbeet wilts. Season. Transfer to prepared pan.
  3. Step 3

    Whisk eggs and cream in a jug. Stir in cheddar. Season. Pour cream mixture over silverbeet mixture in pan. Sprinkle with peas and fetta. Bake for 20 mins or until golden and cooked through.
  4. Step 4

    Meanwhile, to make the balsamic tomato salsa, combine the tomato, oil, vinegar and pine nuts in a bowl.
  5. Step 5

    Spoon the balsamic tomato salsa over the frittata. Season to serve.

    Spring green frittata with tomato salsa

    Spring green frittata with tomato salsa
    • Serves6
    • Cook time25 minutes
    • Prep time5 minutes
    Ingredients
    • 1 tbs extra virgin olive oil
    • 1 leek, pale section only, thinly sliced
    • 1 bunch asparagus, woody ends trimmed, cut into 3cm pieces
    • ½ bunch silverbeet, leaves trimmed, finely shredded
    • 10 Coles Australian Free Range Eggs
    • 300ml pouring (pure) cream
    • 1 cup (120g) grated tasty cheddar
    • ½ cup (60g) frozen peas
    • 100g fetta, crumbled

    Balsamic tomato salsa

    • 200g mixed tomatoes, halved
    • 1 tbs extra virgin olive oil
    • 1 tbs balsamic vinegar
    • ⅓ cup (50g) pine nuts, toasted
      Description

      You can't go wrong with this delicious Spring green frittata. Topped with a sweet balsamic tomato salsa, this veggie packed dish makes for an easy meat-free meal.

      Method
      1. Step 1

        Preheat oven to 200°C. Grease a 20cm x 30cm slice pan and line the base and sides with baking paper, allowing sides to overhang.
      2. Step 2

        Heat the oil in a frying pan over medium heat. Add the leek and cook, stirring, for 2 mins or until tender. Add the asparagus and silverbeet. Cook, stirring, for 3 mins or until silverbeet wilts. Season. Transfer to prepared pan.
      3. Step 3

        Whisk eggs and cream in a jug. Stir in cheddar. Season. Pour cream mixture over silverbeet mixture in pan. Sprinkle with peas and fetta. Bake for 20 mins or until golden and cooked through.
      4. Step 4

        Meanwhile, to make the balsamic tomato salsa, combine the tomato, oil, vinegar and pine nuts in a bowl.
      5. Step 5

        Spoon the balsamic tomato salsa over the frittata. Season to serve.