Feta and Asparagus Frittata
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 8 Eggs
- 4 tablespoons Reduced fat crème fraîche
- 60 g Feta
- 8 Asparagus spears (trimmed to fit your dish)
- 50 g Frozen peas
- 1 pinch Fine sea salt and ground black pepper
Method
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Whisk 8 Eggs and 4 tbsp Reduced fat creme fraiche together and season with 1 pinch Sea salt and black pepper.
- Grease an oven proof dish and add half the 50 g Frozen peas to the bottom, pour over the egg mixture, add the rest of the peas, 8 Asparagus spears and crumble 60 g Feta on top.
- Cook in the oven for 30-35 minutes, until the eggs are cooked.