Spring Frittata with Beans and Fetta
- Eggs
- Milk
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.
Ingredients
4
free range eggs
(Contains: Eggs;)
¼ tsp
chilli flakes
1 bunch
parsley
4 unit
bacon
1
zucchini
1 bunch
asparagus
½ block
fetta cheese
(Contains: Milk;)
½ bag
baby spinach leaves
Not included in your delivery
¼ cup
milk
(Contains: Milk;)
Utensils
Cooking Steps
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.
