Eva Humphries’ Green Veg Frittata

Name: Eva Humphries’ Green Veg Frittata
Prep time: 60 min
Cook time: 60 min
Yield: 8
Cuisine: Other
Ingredients: 12 Clarence Court hens eggs, lightly beaten; 150g asparagus, roughly chopped, woody ends discarded; ½ head of broccoli (about 150-170g), florets sliced; 150g frozen peas; 2 large handfuls of spinach (100g); 125g of feta; 2 tsp rapeseed oil (or a knob of organic butter); sea salt and freshly cracked black pepper; ½ lemon, finely grated zest of

Serves: 8

Ready in: 30 to 60 mins

Pack in your greens with this vibrant frittata recipe. Perfect served cold for a picnic or warm with a side salad for a light lunch or dinner.

Eva Humphries’ Green Veg Frittata Recipe: Veggie

Ingredients
Method

Ingredients:

12 Clarence Court hens eggs, lightly beaten
150g asparagus, roughly chopped, woody ends discarded
½ head of broccoli (about 150-170g), florets sliced
150g frozen peas
2 large handfuls of spinach (100g)
125g of feta
2 tsp rapeseed oil (or a knob of organic butter)
sea salt and freshly cracked black pepper
½ lemon, finely grated zest of

method:

Preheat a grill to medium. Heat the oil or butter in a frying pan over a medium heat, add the broccoli, asparagus and peas, and cook for five minutes, until the vegetables begin to soften.
Season well with sea salt and freshly cracked black pepper. Stir in the spinach, season again and grate over the lemon zest.
Cook for another minute, until the spinach wilts. Pour in the eggs and give the mixture a stir to evenly distribute the vegetables. Cook on a medium heat, until the edges are firm (the centre will still be liquid); approximately 10-15 minutes.
Crumble the feta over the top and transfer the pan to under the grill. Grill for 10 minutes, until the egg mixture is firm and the feta turns light-golden around the edges.
Remove the frittata from the pan and either eat immediately or slice it up, allow it to cool and refrigerate. The frittata keeps well in a fridge for up to three days.

Print Recipe www.clarencecourt.co.uk/