Kumara, rocket and asparagus frittata
Please log in to save or rate.
Time to make:
$2.24 per serve
(at time of publication)
Full ingredients list:
350g kumara, peeled, cut in 3cm pieces
1 bunch asparagus, trimmed, cut in 4cm lengths
2 cups baby rocket
1/2 cup trim milk
2 tablespoons grated fresh parmesan cheese
Nutritional information (per serve)
Instructions and steps:
Step 1Cook kumara in a saucepan of boiling water for 8-10 minutes or until tender, adding asparagus to pan for the last 3 minutes of cooking. Drain well.
Step 2Preheat grill to high. Spray a large, ovenproof frying pan with oil and place over a medium-high heat. Add kumara, asparagus and rocket. Cook, stirring occasionally, for 2 minutes or until rocket wilts.
Step 3Whisk together eggs and milk. Pour eggs into frying pan over kumura mixture. Cook for 4-5 minutes over a medium heat or until frittata is almost set. Sprinkle with cheese and place under preheated grill for 3-4 minutes until golden brown and just set. Cut in quarters.
Get creative with vegetables in this recipe! Carrots, spring onions, cauliflower, spinach... use seasonal veges to lower the cost per serve.
Serve with a green salad and wholegrain bread (suggested serving: 1 thick slice).
About this recipe
First published: October 2010