Celebrate spring with this vegetable packed spring frittata.
Servings 1 frittata
- 2 tbsp olive oil
- 1 cup asparagus chopped
- 2 sliced cooked bacon
- 1 green onion thinly sliced
- 1/4 tsp red and yellow pepper finely chopped
- handful of spinach roughly chopped
- 1 tbsp parsley chopped
- 8 large eggs
- 1/4 cup cream
- 1 cup grated smoked gouda cheese
- 1/2 tsp salt
- 1/4 tsp ground pepper
Preheat oven to 350°C.
Coat oven safe saute pan with olive oil.
Saute asparagus, onion and peppers in pan, until softened.
Add spinach to pan, until wilted then remove pan from heat.
Beat eggs in a large bowl.
Add cream, cheese, bacon and sauted vegetables to eggs. Stir until combined.
Pour egg and vegetable mixture into heated saute pan, over medium heat.
When edges begin to firm up, remove from heat and transfer to oven.
Transfer pan to 350° oven and bake for 20-25 minutes...until frittata is firm in the middle.
Remove from oven and use a rubber spatula to remove frittata from pan.
Slice and serve.