Preparation time is 15minutes
Cook time is 16minutes
Total time is 31minutes
Serve is for 4 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 20grams snow pea sprouts, trimmed
- 2 bunch asparagus, trimmed, cut into 3cm pieces
- 1 red onion, roughly chopped
- 80grams snow peas, thinly sliced lengthways
- 2teaspoons olive oil
- 1tablespoons French salad dressing
- 1 pinch pepper (for seasoning)
- 1/2 cup low fat milk (standard milk can substitute)
- 500grams baby potatoes
- 60grams reduced fat feta (standard feta can substitute)
- 4 eggs
- 1 pinch pink salt ground (to taste)
Nutrition per serving
1210kJ / 288Cal
1210 Kilojoules or 288 Calories
14% of daily energy intake*
Protein
17.0grams
Fat
12.5grams
Carbs
25.0grams
Sugars
7.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Steam or microwave potatoes until just tender. Cut into quarters.
Step 2 of 4
Heat oil in 20cm-base, non-stick frying pan over a medium heat. Add onion and cook for 4 minutes or until tender. Add asparagus and cook for 2 minutes. Stir in potatoes. Reduce heat to medium-low. Preheat grill on high.
Step 3 of 4
Whisk eggs, milk, salt and pepper in large jug. Add feta. Pour over vegetables and cook for 10 minutes or until egg is set and golden. Stand for 5 minutes.
Step 4 of 4
Bring a saucepan of water to the boil. Add snow peas and cook for 1 minute. Rinse under cold water and drain well. Transfer to a bowl. Add snow pea sprouts and salad dressing and toss until combined. Pile on top of frittata. Serve.
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