Asparagus & fetta frittata

Name: Asparagus &amp; fetta frittata
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 170g asparagus, trimmed, chopped coarsely; 2 small zucchini (180g), sliced thinly lengthways; 1 cup (120g) frozen peas; 8 eggs; 1/2 cup (125ml) pouring cream; 1/2 cup lightly packed fresh mint leaves, torn; 150g fetta, crumbled

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 4

Author : Chanel Gellin

Ingredients

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170 grams asparagus, trimmed, chopped coarsely2 small zucchini (180 grams), sliced thinly lengthways1 cup (120 grams) frozen peas8 eggs1/2 cup (125 milliliters) pouring cream1/2 cup lightly packed fresh mint leaves, torn150 grams fetta, crumbled

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Instructions

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Step 1

Preheat oven to 180°C. Oil a 20cm x 30cm rectangular pan; line base with baking paper, extending paper 5cm over long sides.

Step 2

Place asparagus, zucchini and peas in a small saucepan of boiling water. Return to the boil; drain immediately, transfer to a bowl of iced water until cold. Drain well, then pat dry with paper towel.

Step 3

Whisk eggs and cream in a large jug until combined. Add mint; season.

Step 4

Place fetta and vegetables in pan; pour over egg mixture.

Step 5

Bake frittata for 25 minutes or until set. Cool before cutting into slices.