A vegetable frittata recipe that works equally well for breakfast as it does as part of a spring picnic. Serve with a green salad and crusty bread for a light lunch, and try topping with a handful of crumbled feta for a special twist.
Spring vegetable frittata
Ingredients
4
people
-
- 5
- 2
- 250 g
- 1 - 1,5 handfuls
- 125 g
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Preparation
Add a dash of oil to a large pan and place over a medium heat. Gently fry the leeks until soft, then throw in the peas, spinach and asparagus.
Beat the eggs in a separate bowl and season generously, adding a splash of water. Pour the eggs over the vegetables and cook until firm.
To finish, place the pan under a hot grill until until golden. Garnish with cress and leave to cool a little before serving.
