Here’s a recipe that’s a little bit fancy and a LOT tasty. This Spring Vegetable Frittata is the perfect option for a delicious lunch or light dinner. Make sure all your vegetables are tender, hot, and well seasoned before adding your eggs, and best served with a garden salad and crusty bread.
Ingredients
- 500g butternut pumpkin, peeled, deseeded, cut into 1.5cm pieces
- 1 bunch of fresh asparagus, trimmed and cut into 1.5 cm pieces
- spring onions, trimmed and finely cut
- 1 tbsp of pumpkin seeds
- 1 tbsp of sunflower seeds
- salt and pepper to taste
- 1 tsp mixed herbs
- mixed green
- Crusty bread, for serving
Directions
Preheat the oven to 200°C. Heat 1 tablespoon of the oil in a nonstick ovenproof skillet over medium-high.Add the pumpkin and cook, stirring occasionally, until softened, about 8 mins. Add the asparagus and and capsicum; cover and cook, stirring occasionally, until the asparagus softens, 5 minutes more. Transfer to oven proof dish.
Step 2
Whisk together the eggs, salt, pepper, and mixed herbs. Pour over the vegetables. Sprinkle with the feta, pumpkin and sunflower seeds. Place in oven and bake until the center is set, 35-40 minutes.
Step 3
Meanwhile, whisk together the vinegar and the remaining salt, pepper, and oil in a large bowl. Toss with the mixed salad to coat. Cut the vegetable frittata into wedges. Serve with the salad and bread.
That is it from me today, I hope you have a calm and restful day, one that brings you joy. One free from anxiety and as Positivity and Happiness are Contagious… Start your own Happiness ripple today!
Ange
xox
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Positivity and Happiness are Contagious.
Start your own Happiness ripple today!
Positivity and Happiness are Contagious.
Start your own Happiness ripple today!