Delicious and nutritious, this frittata is packed with nutrients and protein. It’s something different, something yummy and something with a lot of plant. The perfect dish for lunch, dinner, breakfast or even just a snack.
Ingredients
olive oil for sautéing
10-15 asparagus, woody ends removed
a squeeze of lemon
12 eggs
1/4 cup water
1 large zucchini, grated
1/2 bunch of baby spinach, roughly chopped
1 leek, finely sliced
1 cup basil leaves, roughly chopped
1/2 bunch of parsley, roughly chopped
salt and pepper
Instructions
Preheat your grill plate or frying pan.
Preheat your oven to 175C (345F)
Line a 20x20-inch square pan.
Pour olive oil in the hot pan.
Add the asparagus and a squeeze of lemon.
Season well with salt and pepper.
Cook for less than a minute, then remove and set aside.
Whisk the eggs and water in a bowl.
Mix your veggies and herbs, and season them well.
Add the asparagus to your lined pan and top with the veggies.
Pour the egg mixture over so the egg mix covers the veggies.
Bake in the oven for 35-45 minutes.
Remove from the oven when cooked, and allow to cool.
Slice and serve with fresh salad greens and pesto.
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