Spring Greens Frittata
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)
Preheat oven grill to 200ºC.
Heat Bertolli Robusto Extra Virgin Olive Oil in a small frypan over medium heat.
Add vegetables and saute 3-5 minutes until soft and lightly golden.
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.
Season and serve with a drizzle of Bertolli Organic Robusto Extra Virgin Olive Oil