Pea, broad bean and asparagus frittata
A delightful light dinner packed with green goodness
Servings: 4
Calories: 172kcal
Ingredients
- 1 red onion peeled and finely diced
- 2 tbsps olive oil
- 1 cup frozen peas defrosted
- 1 cup frozen broad beans defrosted and skinned
- 6 eggs beaten
- 2 tbsps fresh sage finely chopped
- 3/4 cup Pamesan grated
Instructions
- Peel and finely dice the red onion. Add the olive oil to the pan and fry on low for about 5 mins until the onion is softened.
- Peel the broad beans and combine with the defrosted peas and fresh sage
- Beat the eggs and add half the Parmesan to the mixture.
- Combine the broad bean and egg mixes and season.
- Pour the egg mix into the pan with the red onion.
- Cook on a medium heat for 5 mins until it starts to set. Then add the aspargus spears, pressing them down into the frittata.
- Cook for another 10 minutes or until almost completely set. Sprinkle over the remaining asparagus, then transfer to under the grill and cook on low for about 5 mins until the top is set and slightly browned.
- Remove from the oven and check if the frittata is set by gently pressing the top. If it's still not set, replace in the oven for a few more minutes if necessary.
- Run a knife around the edge of the pan to loosen the frittata. Then take a spatula and slide under the frittata and slide out onto a board.
- Cut into quarters and serve with rocket lightly dressed in olive oil.
Nutrition
Calories: 172kcal | Carbohydrates: 4g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 246mg | Sodium: 95mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 356IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 2mg