Healthy Green Frittata with Herb Salad Recipe

A Tasty Green Frittata Recipe for the Family

A Frittata is simply like a naked quiche. A quiche without the pastry! It is made up of a substantial number of eggs, dairy in the form of milk or cream, cheese, and fillings. Here I have gone green as I was feeling exceptionally healthy, so I added asparagus, peas (frozen), spring onions & feta for that salty bite. I dressed it with a beautiful Mesclun leaf and herb salad to add another dimension. FYI – it lasted approximately 9 minutes amongst the wolves. The beauty of a frittata though is once you know the ratios of egg : dairy for the size of your pan, you can pretty much add any filling or topping to it. Go classic with cheese, tomato & ham or mix it up and get some kale, mushrooms & goats curd! The pan I used was a Scanpan HaptlQ 28cm frying pan, and the ratio was 10 eggs : 200ml milk or cream, if you were looking at the 26cm pan I would go 8 eggs : 150ml milk or cream.

Ingredients:

10 x Eggs
200ml Milk or Cream
100g of Frozen Peas
1 bunch of chopped Asparagus (typically 8 per bunch)
2 bunches of sliced spring onions
100g of crumbled feta cheese
1 or 2 Jalapeno chopped (depending upon your spice levels)
2 x cloves crushed garlic
2 tbsp of olive oil
Salt
Pepper
Optional Garnish: mixed leaves, mint, dill, coriander, parsley

Method:

On medium-high heat add 1 tbsp oil to your pan. Cook peas, asparagus, garlic & spring onions for 2 – 3 minutes until softened.
Meanwhile, whisk eggs & milk together and season with salt and pepper.
Add egg mixture to pan, stirring once to spread vegetables out evenly. Leave the eggs alone for 2 – 3 minutes until the sides are set.
Transfer Scanpan HaptlQ to a preheated oven @ 200c and cook for 10 – 12 minutes.
Allow it to cool slightly before serving. Toss garnish ingredients together with a little oil and serve on top/side of the frittata.