Spring Greens & Asparagus Frittata


Serves 6-8

200 grams asparagus, sliced into 2 inch pieces 
1 courgette, peeled lengthwise into ribbons 
10 free range eggs 
350 ml milk 
1 medium red onion, sliced thinly
100 grams Spinach/Kale/Chard, your choice 
150 grams buffalo mozzarella 
Small bunch of basil leaves 
Small bunch of parsley, chopped 
Pinch of crushed chilli flakes 
Sea salt & freshly cracked black pepper


Pre heat oven to 150C / Gas Mark 3 / 300F

Whisk together egg, milk, salt, chilli & pepper. 

Toss all the vegetables & herbs together & season with salt & pepper. 

Line your deep tray with Parchment paper. 

Scatter ¾ of the vegetables in the tray, top with ½ of the mozzarella, distribute evenly. Pour the egg over the vegetables. Top with remaining vegetables & mozzarella. 

Bake in the oven for about 40 minutes until the top is brown & the egg is completely set in the centre of the baking tray. Remove from the oven & let stand for 10 minutes before serving.  

We like serving with a fresh tomato salad, the perfect combination for this delicious herby frittata.