Ingredients

2 cups coarsely chopped vegetables:

• Asparagus
• Zucchini
• Red Capsicum

120g fetta crumbled
3 eggs
¼ cup cream
2 tablespoons of olive oil

Method

Coarsely cut and steam vegetables until tender, set aside. Whisk eggs with cream, set aside. Add oil to a thick base fry pan and place on a very low heat. Add half of egg mixture to pan, place vegetables and crumbled fetta in pan and cover with remaining egg mixture. Cover with lid and cook on very low heat until cooked through. Place uncovered fry pan under grill until top of frittata turns golden brown.

Protein count per serve: 30g
Serves 2