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Spring Frittata with Beans and Fetta
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Spring Frittata with Beans and Fetta

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.

Tags:
Naturally Gluten-Free
High Protein
Low Carb
Nut Free
Spicy
Allergens:
Egg
Milk

The quantities provided above are averages only.

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.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

4

free range eggs

¼ tsp

chilli flakes

1 bunch

parsley

4 unit

bacon

1

zucchini

1 bunch

asparagus

½ block

fetta cheese

½ bag

baby spinach leaves

Not included in your delivery

¼ cup

milk

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Nutritional Values

per serving
Calories2530 kcal
Fat45.9 g
of which saturates17.9 g
Carbohydrate7 g
of which sugars6.5 g
Protein40.4 g
Sodium1710 mg
The average adult daily energy intake is 8700 kJ

Utensils

Knife
Small Bowl
Whisk
Pan

Cooking Steps

Prepare the asparagus
1

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 ingredients
2

Whisk the eggs, milk, chilli flakes (be careful, these can be really hot!) and parsley in a jug until well combined. Season with pepper.

Cook the bacon
3

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.

4

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.

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