Summer Frittata

Name: Summer Frittata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: Olive oil, to fry; 5 eggs; 40g crumbly feta; ½ cup roasted sweet potato, cubed; 6 cherry tomatoes, halved; 3 asparagus stalks, trimmed and cut into 2cm lengths; 2 tbs dill, finely chopped; 1 tbs chives, finely chopped; 1 tbs parsley, finely chopped; 1 tbs basil, finely chopped; Parmesan, to serve

A fresh, flavourful frittata using up leftover veggies and herbs from the fridge. This is such a simple recipe that can be adjusted according to your taste, how many people you’re serving and what you have in your fridge.

Serves: 2
Prep: 10 mins
Cook: 15 mins
Difficulty: Easy
Oven: 200°C fan-forced

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Ingredients

Olive oil, to fry
5 eggs
40g crumbly feta
½ cup roasted sweet potato, cubed
6 cherry tomatoes, halved
3 asparagus stalks, trimmed and cut into 2cm lengths
2 tbs dill, finely chopped
1 tbs chives, finely chopped
1 tbs parsley, finely chopped
1 tbs basil, finely chopped
Parmesan, to serve

Method

Preheat the oven to 200°C fan-forced and heat a small oven-safe pan with some olive oil over medium heat.
Add asparagus, tomato and season with salt and cook for 1–2 minutes to colour and soften slightly. Add sweet potato.
Whisk eggs in a bowl and add a splash of water. Season with salt and freshly ground black pepper. Mix through the chopped herbs, leaving some aside for garnish.
Add the eggs to the pan and distribute the veg evenly. Crumble the feta over the top in chunks.
Place in the oven and cook for around 10 minutes or until just cooked and golden on top. Garnish with some extra chopped herbs and a generous amount of grated parmesan.