Asparagus And Feta Frittata Recipe
It’s spring and asparagus is now in season! Asparagus has a distinctive flavour and is one of the best natural sources of folate. This recipe is a quick light meal - perfect after a long day at work.
1 bunch asparagus, sliced
½ cup crumbled feta
½ cup grated cheese
1 cup cooked pumpkin, cut into bite-sized pieces (can use potato or kumara in place of pumpkin or a combination)
1 cup freshly chopped mixed soft herbs (mint, coriander, parsley, basil)
1/2 tablespoon olive oil
Preheat the grill.
Beat the eggs in a large bowl. Add the feta, pumpkin and herbs. Season with salt and freshly ground black pepper.
Heat the oil in a large frying pan over a high heat and fry the asparagus for 1 minute, until starting to colour (don’t be tempted to overcook at this stage). Turn down the heat, then add the egg mixture and cook gently for 5-6 minutes, until the base is set.
Sprinkle over the grated cheese, then put the frying pan under the grill and cook the frittata for 3-5 minutes until set and golden.
Serve with a side salad.
✔️ good source of veggies for vitamins, minerals, antioxidants and fibre
✔️ good source of folate. Folate helps to reduce the risk of Neural Tube Defects (NTDs) and is an essential nutrient during pregnancy.
✔️ good source of protein from eggs and dairy to help support growth and development
✔️ source of calcium from cheese and milk for building strong bones
✔️ good source of energy to help keep you powering through the day