Vegetable Frittata with Feta
A stunning vegetable frittata with asparagus, mushrooms, spinach and feta!
Servings: 4
Equipment
- This is an affiliate link.Saucepan
- This is an affiliate link.Cast iron skillet
Ingredients
- 125g/4oz asparagus
- 1 tbsp This is an affiliate link.olive oil
- 250g/8 oz mushrooms
- 50g/1¾ cup spinach
- 100g/4oz feta
- 2 tbsp pesto any flavour you like (I used rose harissa pesto)
- 10 eggs
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 200C/400F.
- In a medium pot bring the asparagus to a boil and cook for no longer than 1 minute. The asparagus should turn bright green colour. Drain and set aside.
- Meanwhile cook the sliced mushrooms till golden in 1 tbs olive oil with a pinch of salt and black pepper. Once the mushrooms are cooked add the spinach to the pan and allow to wilt. Then arrange the asparagus on top.
- Pour the beaten eggs all over the vegetables, then add a little spoonful of pesto, sprinkle with feta or any other cheese. Cook in the preheated oven for 20-22 minutes or until set.
Nutrition
Calories: 306kcal | Carbohydrates: 6g | Protein: 21g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 432mg | Sodium: 1106mg | Potassium: 499mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2259IU | Vitamin C: 7mg | Calcium: 219mg | Iron: 3mg