A Perfect Pantry
Vegetable Frittata
- PREP TIME
15 min - COOK TIME
15 min - READY TIME
30 min - SERVINGS
2
INGREDIENTS
- 4 eggs
- ¼ cup milk
- Salt and pepper to taste
- ½ tbsp olive oil
- 1 zucchini, sliced into small pieces
- ½ bunch asparagus, thinly sliced
- ½ cup sliced mushrooms
- ¼ red onion, sliced
- ½ cup baby spinach
- ¼ cup grated cheddar
- 75g feta cheese, crumbled
- ¼ bunch fresh chives, chopped
DIRECTIONS
- Line a small 15 cm rectangular baking tin with baking paper.
- In a bowl, mix eggs, milk and salt and pepper. Heat the oil in a frypan and sauté the zucchini, asparagus, mushrooms, onion, and baby spinach for a few minutes. Place into the prepared baking tin and pour egg mixture over the vegetables. Sprinkle with cheddar and feta.
- Preheat the air frying oven to 160°C and turn the timer dial to 5 minutes.
- Once the ‘HEATING’ light goes off, turn the timer dial to 15 minutes.
- Place the baking tin into the Air Chef basket and allow to cook.
- Once the frittata has finished cooking, remove from the air frying oven and allow to cool before serving. Garnish with fresh chives.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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