These are not only delicious, they’re quick, easy and perfect for a make-ahead lunch. Breakfast, lunch or dinner, a frittata always delivers.
This scrumptious asparagus and fetta fritatta can be made ahead, stored, then reheated later – or enjoyed cold. The perfect starter for a dinner party or summer barbecue.
Ingredients
Method
Preheat oven to 180°C. Oil a 20cm x 30cm rectangular pan; line base with baking paper, extending paper 5cm over long sides.
Place asparagus, zucchini and peas in a small saucepan of boiling water. Return to the boil; drain immediately, transfer to a bowl of iced water until cold. Drain well, then pat dry with paper towel.
Whisk eggs and cream in a large jug until combined. Add mint; season.
Place fetta and vegetables in pan; pour over egg mixture.
Bake frittata for 25 minutes or until set. Cool before cutting into slices.
You can start cooking this frittata in an oiled ovenproof frying pan on the stove top and finish it under the grill.
Test Kitchen tip
Can you freeze frittata?
We asked our Food Director Fran Abdallaoui for her expert advice. “Most frittatas can be made ahead and stored in an airtight container for 2 days,” says Abdallaoui. “If you’re planning to freeze, ensure that the frittata is completely cold. Wrap in portions in plastic or freezer wrap, excluding as much air as possible and freeze for up to 3 months.”
The best way to defrost & reheat
Ready to enjoy your frozen leftovers? It’s always best to defrost in the refrigerator. “This will have the least affect on the texture of the eggs,” says Abdallaoui. “To re-heat, place on a baking paper lined oven tray and bake at 160’C for about 15 minutes or until hot.”
