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
1. Preheat oven to 180° (fan-forced).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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
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