Image Credit: Evgenyb
An easy, flavour-packed frittata perfect for breakfast, lunch or a light dinner
This frittata is easy to throw together and packed with fresh, vibrant flavours. Creamy feta, baby spinach, basil and asparagus pair perfectly with pesto and tomatoes for a meal that feels elevated with minimal effort.
Ingredients
Serves 6
- 8 large eggs
- 1 teaspoon olive oil
- 1/4 cup cream
- 1/4 cup basil pesto
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup crumbled feta cheese
- 2 cups baby spinach, chopped
- 1 bunch baby asparagus, trimmed and cut into smaller pieces
- 1/2 punnet baby roma tomatoes halved
- 1 bunch fresh basil leaves, roughly torn
Method
- Preheat oven to 180°C.
- In a large bowl, whisk together the eggs, cream, pesto, salt and pepper.
- Stir through the spinach, asparagus, basil, half the feta and half the tomatoes.
- Pour the mixture into a greased baking dish or oven-safe frying pan.
- Top with the remaining feta and tomatoes.
- Bake for 30 to 35 minutes, or until golden and just set in the centre.
- Allow to cool slightly before slicing and serving.
Key takeaway
A frittata is a useful recipe to have in rotation because it works with what you already have. Eggs, greens, leftover vegetables and a few flavour boosters can quickly become a proper meal, without needing much prep or clean-up.
Your wellbeing, your way
Eating well is often easier when the basics are flexible. Whether it’s a quick dinner, a make-ahead lunch, or something to use up ingredients at the end of the week, simple recipes like this can help make healthy choices feel more practical.
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