Spring Greens Frittata with Manchego & Romanesco - Brooke Kelly Nutrition

Ingredients

• 1 small romanesco, cut into small florets
• 1 bunch asparagus
• 1 tablespoons extra virgin olive oil
• 1 cup snow peas, finely julienned
• 1 bunch baby leeks (or one large leek), tops trimmed and finely chopped
• 1 brown onion, finely chopped
• 25g unsalted butter
• 4 oil packed anchovy fillets
• 2 tablespoons white wine (optional)
• 4 cups packed kale, finely chopped
• 12 free range eggs
• 4 cloves garlic, crushed
• 10g finely chopped mint
• 1/3 cup manchego cheese grated (or cheddar), plus extra
• Salt
• Pepper