Packed with green veges and tangy feta cheese, these frittatas are great served for brunch on the weekend as well as for a quick evening meal.
Serves: 4
INGREDIENTS
300 grams round green beans
1 head broccoli
2 cups frozen peas
10 eggs
1/3 cup cream
½ cup freshly grated Parmesan
2 cloves garlic, crushed
small handful basil leaves, chopped
200 grams feta, sliced into 8 pieces
12 cherry tomatoes, halved
extra Parmesan for grating
freshly ground black pepper
4 x 2 cup capacity baking dishes
METHOD
Preheat the oven to 180˚C.
Trim off the stem end of the beans and cut into 4 cm lengths. Cut the broccoli into small florets. Blanch all the vegetables in boiling salted water for 2 minutes then drain well.
Tip onto a clean tea towel or paper towels to remove any excess water.
Whisk the eggs, cream, Parmesan and garlic in a large bowl and season generously. Add the basil and the vegetables and combine well.
Divide evenly between the dishes and top each one with 2 slices of feta, the tomatoes and a good grating of Parmesan, then season with black pepper.
Bake for 20-25 minutes until golden and the centre of the frittatas are set.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!