Packed full of vegetables and super simple to make, this Feta and Asparagus Frittata makes a perfect breakfast or light lunch.
Another recipe that has feta? You don’t look very surprised. Is that because you love feta as much as I do? I also, love, love, LOVE asparagus and I am so happy that it is in season.
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This recipe is ideal to make on a Sunday and to keep in the fridge for your breakfast the next couple of days. Meaning you can wake up and know that you can have a delicious and healthy breakfast ready in minutes, all you have to do is reheat it. A slice of this egg bake makes a really good snack too – perfect for post workout.
The great thing about egg bakes, is you can put anything you want in it. I usually add some spinach, as there is always some in my fridge and it is a good way to use up leftover cheese if you have a few small bits of different types.
I like to heat a slice of this up in the morning and add some salsa on top and eat it with a slice of toast.
How to make Feta and Asparagus Frittata – Serves 6:
Feta and Asparagus Frittata
- 10 eggs
- 4 tbsp milk
- 30 g feta cheese
- 8 asparagus spears halved
- 5 cherry tomatoes halved
- 1 pinch sea salt and black pepper
- Preheat your oven to 200C/390F.
- Whisk the eggs, milk, salt and pepper together and pour in to an oven dish. The size of the dish doesn't really matter and you will either have thick or thin slices.
- Add the asparagus, tomatoes and crumble over the feta.
- Cook in the oven for 30-35 minutes, until the eggs are cooked.
What is your favourite vegetable to add to eggs? Leave a comment below.
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