Spring Frittata with Beans and Fetta
Ever wished you could eat breakfast at dinner time? We’ve made your dreams come true with this delicious Bacon, Fetta and Green Veg Frittata. Fry-off some bacon, add asparagus and zucchini and cook lightly so they’re still a little crunchy, crumble fetta cheese, pour over the egg mixture and bake in the oven - yum! A fancy (but simple) night-time twist on that classic bacon and egg combo.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
4
free range eggs
(ContainsEgg)¼ tsp
chilli flakes
1 bunch
parsley
4 unit
bacon
1
zucchini
1 bunch
asparagus
½ block
fetta cheese
(ContainsMilk)½ bag
baby spinach leaves
Not included in your delivery
¼ cup
milk
(ContainsMilk)
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely chop the parsley and bacon (remove the rind). Diagonally slice the zucchini. Trim the asparagus and cut into 2 cm lengths. Lastly, crumble the fetta cheese.
Whisk the eggs, milk, chilli flakes (be careful, these can be really hot!) and parsley in a jug until well combined. Season with pepper.
Heat a dash of oil in a medium ovenproof frying pan over a medium-high heat. Add the bacon and cook, stirring, for 2-3 minutes or until browned. Add the zucchini and asparagus and cook, stirring, for 2 minutes or until softened slightly. Add the fetta cheese to the pan and pour in the egg mixture. Transfer the pan to the oven and cook for 10-15 minutes or until set.
To serve, slice the frittata into wedges and divide between plates. Serve with the baby spinach drizzled with a little olive oil and a vinegar of your choice.