Monday, February 13, 2017
If you are looking for a delicious portable dish containing lots of vegetables for lunch, you can't go past a Vegetable Frittatta. I shy away a little from frittatas because I have eaten some rather dry, rubbery affairs in my time, but a recipe in last month's Taste magazine was bright, colourful, fluffy, not dry and packed full of veggies. It tasted fab too. I sliced it into the 4 servings recommended and took it into work for lunch.
To make this vegetable frittata, you will need:
1 bunch asparagus, trimmed and sliced
200g broccoli, cut into florets
1/4 cup milk
2 tablespoons chopped fresh chives (I didn't have any so left them out)
2 tablespoons fresh basil
150g halved cherry tomatoes
Preheat your oven to 180 degrees Celsius. Line a 16cm x 26cm slice pan with baking paper.
Steam the asparagus for two minutes until tender crisp. Refresh under cold water, drain, and coarsely chop broccoli.
Whisk the eggs, milk, herbs and two thirds of the feta in a large bowl. Add the vegetables and fold through the egg mixture. Pour into the lined pan, and arrange halved tomatoes and feta on top.
Bake the frittata for 25-30 minutes or until set in the middle. Cool, then cut into 4 pieces to serve.