How To Make Asparagus, Pea & Feta Frittata with Roast Tomatoes
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Serves:
Ingredients
- 8 large eggs
- 1/2 cup cooked peas
- 1/2 cup chopped asparagus
- 1/4 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C).
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In a large bowl, whisk the eggs until well beaten. Season with salt and pepper.
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Heat a non-stick, oven-safe skillet over medium heat. Add olive oil.
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Add the chopped asparagus to the skillet and cook for 2 minutes until tender.
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Stir in the peas and cook for an additional 1 minute.
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Pour the beaten eggs into the skillet, ensuring they cover all the vegetables.
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Sprinkle the feta cheese evenly over the eggs.
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Place the skillet in the preheated oven and bake for 20-25 minutes until the frittata is set and golden.
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While the frittata is baking, toss the cherry tomatoes with olive oil, salt, and pepper. Place them on a baking sheet.
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When the frittata is done, remove it from the oven and let it cool for a few minutes.
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While the frittata is cooling, roast the tomatoes in the oven for 5-7 minutes until they are slightly charred.
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Serve the frittata warm or at room temperature, topped with the roasted tomatoes.
Nutrition
- Calories : 285kcal
- Total Fat : 17g
- Saturated Fat : 6g
- Cholesterol : 403mg
- Sodium : 319mg
- Total Carbohydrates : 12g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 21g
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