Keto bread
Try this keto almond bread for a healthy bread replacement that's made with nuts and seeds. The loaf will be slightly wet but you can dry the slices in an oven or toast them
Asparagus, pea & feta frittata with roast tomatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp olive oil
- ½ bunch asparagus spears(save the rest for Rosti fish cakes, see 'goes well with'), trimmed and cut into 5cm pieces
- 100g frozen petits poisor peas
- 50g feta cheese
- 1 tbsp freshly chopped mint
- 3 large eggsbeaten
- 1 tbsp balsamic vinegarglaze or balsamic vinegar
- leftover roast cherry tomatoes
- crisp green saladto serve
Nutrition: per serving
- kcal309
- fat23g
- saturates7g
- carbs8g
- sugars7g
- fibre5g
- protein18g
- salt1.2g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Put the olive oil in a small (about 600ml) shallow ovenproof dish. Place in the oven to heat for 2-3 mins, add the asparagus and peas to the hot oil and gently toss to coat. Return to the oven for 2 mins, then remove from the oven and crumble over the feta.
step 2
Meanwhile, beat the mint into the eggs and season well with lots of ground black pepper. Remove the dish from the oven and pour over the eggs, then bake for 15 mins until the eggs have set.
step 3
Meanwhile, drizzle the balsamic glaze or vinegar over the leftover roast tomatoes. Serve the frittata with the balsamic tomatoes and a crisp green salad.
