Green Vegetable & Egg Frittata

Posted on 17th May 2016

portions 10 persons

Ingredients

  • 10 free range eggs
  • 1 medium courgette
  • 10 asparagus spears
  • 75g kale
  • 4 table spoons of chopped basil leaves
  • 6 spring onions
  • 2 table spoons chopped fresh parsley
  • 2 garlic cloves
  • 1 fennel bulb
  • seasoning
  • 50g almonds
  • 2 table spoons of pesto

slice courgettes into moons, asparagus split into rounds approx 5 ml thick, kale remove stalks & chop , chop basil leaves & parsley, garlic cloves peel & chop, fennel thinly slice

Procedure

  1. pre heat oven to 170oC & line a 20cm around spring form cake tin with grease proof paper
  2. in a large bowl, crack eggs & whisk well
  3. add all the ingredients stir & season
  4. pour all the contents into the lined tin & bake in oven for approx 45/50 mins or until a knife is inserted into middle & comes out clean.
    remove from oven & leave to cool.
  5. when cool remove from tin & slice accordingly

Can be served with some seasonal potatoes from Carroll’s Heritage potatoes & nice spring salad