Asparagus & fetta frittata | Women's Weekly Food
This scrumptious asparagus and fetta frittata can be made ahead, stored, then reheated later - for breakfast, lunch or dinner.
Ingredients
- 170g asparagus, trimmed, chopped coarsely
- 2 small zucchini (180g), sliced thinly lengthways
- 1 cup (120g) frozen peas
- 8 eggs
- 1/2 cup (125ml) pouring cream
- 1/2 cup lightly packed fresh mint leaves, torn
- 150g fetta, crumbled
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