Delicious for a light dinner or brunch, cold buffet or a tasty proteins rich snack before of after the gym, this vegetable frittata is very a versatile and delicious dish. Easy to make and great to use up some asparagus or feta cheese leftovers, it is filling and rich in fibers and proteins, ideal to keep those hunger pangs at bay.
- 6-7 aparagus
- a handful of broad beans
- a little of feta cheese
- 3 medium eggs
- 1 garlic clove
- a little of extra virgin olive oil
Steam the asparagus and the broad beans for a few minutes. Beat the eggs adding a bit of crumbled feta. Put the garlic cloves in a non stick pan with a little of olive oil, then when the vegetable are ready, ( steamed, but still a bit crunchy) chop them up and add them to the pan. Let the vegetables sweat for a couple of minutes to release the flavours, but be careful not to burn the oil. Add the eggs and let the frittata cook through. The “frittata” is ready. You can serve it hot or cold, for a buffet. I had it with some toasted granary bread from Wholefoods.