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asparagus and feta frittata
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Asparagus and feta frittata

This asparagus and feta frittata is a great way of consuming quality protein, calcium and vegetables in the morning. 
Course Breakfast, Brunch
Cuisine Mediterranean, Modern Australian
Keyword asparagus, cheese, eggs, feta, gluten free, keto, low carb
Total Time 25 minutes
Servings 4

Equipment

  • oven

Ingredients

  • 1 bunch asparagus
  • 8 large eggs
  • 100 g feta cheese I used sheep's milk feta
  • salt and pepper
  • splash of extra virgin olive oil

Instructions

  • Preheat oven to 170°C (150°C fan-forced).
  • Cut off woody ends of asparagus and chop stalks in 2-3 cm pieces.
  • Steam asparagus for 2 minutes.
  • Whisk eggs in a bowl, season with a little salt and pepper to taste. Remember feta cheese is quite salty.
  • Oil the bottom and sides of a baking dish with a thin layer of olive oil.
  • Spread asparagus on the dish, top with crumbed feta and pour eggs on top.
  • Bake for 15-20 minutes, until set and golden brown.