Asparagus Frittata
Ingredients
- 20g snow pea sprouts, trimmed
- 2 bunch asparagus, trimmed, cut into 3cm pieces
- 1 red onion, roughly chopped
- 80g snow peas, thinly sliced lengthways
- 2 tsp olive oil
- 1 tbs French salad dressing
- 1 pinch pepper (for seasoning)
- 1/2 cup low fat milk (standard milk can substitute)
- 500g baby potatoes
- 60g reduced fat feta (standard feta can substitute)
- 4 eggs
- 1 pinch pink salt ground (to taste)
Method
- Steam or microwave potatoes until just tender. Cut into quarters.
- Heat oil in 20cm-base, non-stick frying pan over a medium heat. Add onion and cook for 4 minutes or until tender. Add asparagus and cook for 2 minutes. Stir in potatoes. Reduce heat to medium-low. Preheat grill on high.
- Whisk eggs, milk, salt and pepper in large jug. Add feta. Pour over vegetables and cook for 10 minutes or until egg is set and golden. Stand for 5 minutes.
- Bring a saucepan of water to the boil. Add snow peas and cook for 1 minute. Rinse under cold water and drain well. Transfer to a bowl. Add snow pea sprouts and salad dressing and toss until combined. Pile on top of frittata. Serve.
