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Spring Veggie Frittata

Spring vegetable and herb frittata

Ingredients, serves 4 250g (8oz) asparagus, chopped into bite-sized pieces

250g (8oz) frozen or fresh peas (can substitue vegetables of your choice)

8 large eggs

2 tbsp semi-skim milk

bunch of spring onions, thinly sliced

2 tbsp chopped parsley

2 tbsp chopped chives

1 tbsp olive oil

Method 1. Cook the asparagus and peas in a saucepan of boiling water until the asparagus is just tender. Dr

ain well.

2. Beat the eggs with the milk then stir in the cooked vegetables, spring onions and chopped herbs.

3. Heat the oil in a frying pan. Pour in the egg mixture and cook over a medium heat for 5-6 minutes or until the eggs are almost set.

4. Place the frying pan under a preheated grill and cook for a further 2-3 minutes or until the frittata is brown on top and completely set.

Tip The eggs and veggies in this savoury omelette are a good source of iron, potassium, and vitamins.

With Spring on the way, try growing your herbs to add to your meals!


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