Ingredients
1 tsp olive oil
6-8 small new potatoes
about 200g, sliced thickly in thirds
6-8 asparagus
80g, woody ends removed, cut into bite size pieces
⅔ cup peas
125g, if using frozen then thaw first
4 spring onions
chopped
4 large eggs
2 egg whites
1 lemon zest
from one lemon
40g Danish feta
crumbled
Allergy Advice
Contains Dairy
Contains Eggs
Equipment
- 1 non-stick oven-proof frying pan
- 1 whisk
- 1 bowl
- 1 egg flipper
Instructions
- Preheat grill on high heat.
- Heat oil in a non-stick oven-proof frying pan and add potatoes.
- Toss potatoes in oil, season with salt and pepper, cover and cook for 3-4 minutes before adding asparagus, peas and spring onions.
- Continue to cook for 3 minutes.
- Whisk eggs, egg whites and lemon zest until light and frothy.
- Add eggs to frying pan and cook for 3 minutes or until the base is golden and set.
- Dot with feta and place under the preheated grill for 2-3 minutes or until golden and frittata is set.
- Remove from heat.
- Place an egg flipper underneath the frittata and gently slide out onto a plate. Alternatively you can place a board or plate over the frittata and turn upside down.
- Cut into wedges and serve with salad.
Notes
Tip
I’ve used potatoes, asparagus and peas in this frittata but feel free to use whatever ingredients you have in the house (and can get the kids to eat!).
Tip
This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder.
Variation
You could also replace the potato with sweet potato or pumpkin, just adjust the cooking times so the vegetables are softened.
Variation
You could also add some bacon if you’ve got bacon lovers in your house. I would put it in at the same stage as the asparagus.
Variation
Swap out the feta for cheddar or tasty or any other of your favourite cheeses.
