Everyone should have a couple of frittata recipes up their sleeve for nights when the cupboards are mostly bare, and you’re raiding the veggie crisper for whatever ingredients you can round up to make something approximating a healthy dinner.
This one is straightforward and satisfying, and was enjoyed by all members of our family (though I must admit that Arty picked off his “aspegaliss” before consenting to eat the rest).
Two-cheese and veggie frittata
- 2 tbsp butter
- 1 tbsp olive oil
- 1 leek, finely sliced
- 1 large zucchini, grated
- 200g greek fetta, crumbled
- 5 large eggs
- 1/2 cup milk or single cream
- 1 bunch asparagus, trimmed
- 1 cup tasty cheese, grated
- Salt and pepper to taste
- Preheat oven to 160°c, and line a medium baking dish with greaseproof paper.
- Heat oil and butter in a frying pan, and add leek. Cook, stirring, over med-low heat until it begins to caramelise.
- Distribute leek, zucchini, and fetta evenly in the base of your baking dish.
- In a medium bowl, whisk eggs, milk, salt and pepper together until well combined.
- Pour egg and milk mixture gently over vegetables in baking dish.
- Arrange asparagus on top, then sprinkle evenly with tasty cheese.
- Bake for 25-30 mins, or until centre doesn’t wobble and top is golden brown.
- Stand for 10 mins before serving.
This is delicious served with buttered toast, or a fresh salad. It’s also yummy when served cold, and leftovers make an excellent lunch.