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Spring Frittata with Beans and Fetta

Spring Frittata with Beans and Fetta

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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-FreeHigh ProteinLow CarbNut FreeSpicy
Allergens:EggMilk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2530 kJ
Fat45.9 g
of which saturates17.9 g
Carbohydrate7 g
of which sugars6.5 g
Dietary Fibre0 g
Protein40.4 g
Sodium1710 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Small Bowl
Whisk
Pan
Instructionsarrow up iconarrow up icon
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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.

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.

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.