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Asparagus, pea & feta frittata
Posted 2 October 2020
Masterchef finalist Callum Hann, and accredited dietitian Themis Chryssidis share the recipe for a high fibre and folate frittata.
Prep Time: 15 minutes
Cook Time: 30 minutes
- 250 g baby potatoes, halved
- 1 tablespoon olive oil, plus ¼ cup extra
- 2 bunches asparagus, cut into 5cm lengths
- 1 cup podded peas (or frozen)
- 4 spring onions, thinly sliced
- 6 eggs, lightly beaten
- ¼ cup reduced-fat milk
- Pinch of salt and cracked black pepper
- 100g feta, crumbled
- 1 bunch of parsley, leaves picked
- ¼ cup pine nuts, toasted
- 40g parmesan
- 1 garlic clove
- 1 lemon, juiced
- Preheat oven to 180° (fan-forced).
- Bring a medium saucepan of water to the boil over high heat. Boil potatoes for 8-10 minutes or until soft when pierced with a knife.
- Meanwhile, heat one tablespoon oil in a medium frying pan over medium-high heat. Cook asparagus for 2-3 minutes or until starting to become golden and tender. Remove pan from heat and add peas, spring onions and potatoes.
- Whisk eggs, milk, salt and pepper together in a small bowl. Pour over vegetables in the frying pan, then scatter over feta. Bake for 12-15 minutes or until golden and cooked through.
- While the frittata is baking, make a parsley pesto. Combine parsley, pine nuts, parmesan and garlic in a small food processor. Blitz until smooth, then stir through ¼ cup oil. Taste and add lemon juice to your liking.
- To serve, turn frittata out onto a clean chopping board and cut into wedges. Serve with a drizzle of parsley pesto.
Cooking Tip: Pesto doesn’t have to be kept traditional. We’ve used parsley, but why not try not aromatic coriander or spicy rocket to find your favourite.
Nutrition Tip: Similar to other green vegetables, asparagus is a good source of fibre and folate
As a Health Partners member, enjoy exclusive member discounts with Sprout Cooking School and Health Studio.
Recipe thanks to Sprout Health Studio.
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