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Spring Greens Frittata

15' Medium 12345

Makes 1 serve

1 Tbsp Bertolli Organic Robusto Extra Virgin Olive Oil
2 Spring Onions, roots removed and discarded, stems cut into 2cm lengths
½ Zucchini, small and thinly sliced
2 Asparagus stalks, woody ends removed, cut into 2cm lengths
3 Baby Sugar Snap Peas, halved
1 Tbsp Baby Peas
½ tbsp Lemon Zest
3 Eggs, whisked
40g Feta Cheese, roughly crumbled
Finely chopped fresh herbs (we used parsley and dill)

METHOD

STEP 1

Preheat oven grill to 200ºC.

STEP 2

Heat Bertolli Robusto Extra Virgin Olive Oil in a small frypan over medium heat.

STEP 3

Add vegetables and saute 3-5 minutes until soft and lightly golden.

STEP 4

Pour over the whisked eggs and sprinkle the top with feta. Turn heat to low, cook frittata for 5-6 minutes then transfer to the grill for a further 2-3 minutes until lightly golden on top and cooked through.

STEP 5

Season and serve with a drizzle of Bertolli Organic Robusto Extra Virgin Olive Oil and watercress.

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