Ingredients
- 2 tbs oil
- 1 bunch broccolini, roughly chopped
- 1 bunch asparagus, woody ends removed, roughly hopped
- 1 small zucchini, roughly chopped
- Handful frozen peas
- 6 eggs
- ¼ cup cream
- 50 goat’s cheese
Method
- Preheat oven to 180˚C.
- Heat oil in a small frying pan over medium-high heat. Add broccolini, asparagus and zucchini and sauté for 5 minutes. Add peas and sauté for a further 5 minutes.
- Meanwhile, whisk eggs and cream.
- Turn heat down to low medium, then add the egg mixture and cook for 1 minute. Use a flexible spatula to gently lift the edges away from the pan and at the same time, tilt the pan to allow the uncooked egg mixture to flow underneath the cooked egg. Continue cooking for 1 minute.
- Crumble goat’s cheese over the top of the frittata.
- Add frittata to oven and bake for 10 minutes or until cooked through. Serve immediately.
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Tips
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Nutrition Per Serving
