This is a great way to get a load of vegetables into your first meal of the day. You can even make the frittata the night before and eat it cold for breakfast, or take some to work as a healthy packed lunch.
Ingredients
- 4 oz (100 g) asparagus spears, trimmed and cut into small chunks
- 1 small red (bell) pepper, deseeded and cut into small chunks
- 2 tsp olive oil
- 5 oz (150 g) courgette (zucchini), grated
- 6 medium free-range eggs, beaten
- a handful of parsley, finely chopped
- 1½ oz (40 g) feta cheese, diced
- 1½ oz (40 g) feta cheese, diced
- salt and freshly ground black pepper
How to Make It
- Preheat the oven to 170°C/150°C fan/325°F/gas 3.
- Put the asparagus and red (bell) pepper on a baking tray (cookie sheet) and drizzle with 1 teaspoon of the oil. Season lightly with salt and pepper and roast in the oven for 10–15 minutes until the vegetables are starting to soften and crisp up.
- Heat the remaining oil in a non-stick frying pan (skillet) with a heatproof handle (not wood as it’s going to be put into the oven). Add the courgette (zucchini) and cook over a medium heat for 4–5 minutes, stirring occasionally, then stir in the baked asparagus and red pepper.
- Stir in the beaten eggs, parsley, feta and a little seasoning and cook for 3–5 minutes until the bottom of the frittata is set and golden brown.
- Place the pan in the oven and cook for 5–10 minutes until the top is set and golden brown and the frittata is cooked.
- Remove from the oven to cool a little before sliding the frittata out of the pan onto a board. Cut into wedges and serve lukewarm.
