Asparagus & fetta frittata
This scrumptious asparagus and fetta frittata can be made ahead, stored, then reheated later - for breakfast, lunch or dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Oven
- Baking pan
- Parchment paper
- Saucepan
- Colander
- Mixing bowl
- Paper towel
- Pitcher
- Whisk
- Measuring cup
- Chef's knife
- Cutting board
- Oven mitt
- Plastic wrap
- Freezer wrap
- Airtight container
- Baking sheet
- Skillet
- Grill
- Stove
- Kitchen towel
- Spoon
- Refrigerator
- Freezer
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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