Spring green frittata

It's like green eggs, without the ham.
Spring green frittataChris Chen
10 - 14

We love slices of this frittata in a bread roll with a dollop of aïoli and frisée leaves. This recipe makes the most of the season’s best produce, finished off with generous sprinklings of parmesan.



1.Preheat oven to 200°C. Blanch peas and asparagus until just tender (2 minutes). Drain, then refresh and drain well.
2.Whisk eggs and 2 tsp water in a bowl to combine. Add herbs, season to taste, and stir well to combine.
3.Grease a 20cm x 30cm lamington tin and line with baking paper, then place in oven until hot. Drizzle with oil, then spread evenly with peas and asparagus and top with zucchini flowers, Pour egg mixture into tin and bake until firm and cooked through (18-22 minutes). Cool, then cut into large pieces.
4.Top with parmesan and serve with lemon wedges, or serve in bread rolls with frisée and aïoli.

Drink suggestion: A pale, dry rosé. Drink suggestion by Max Allen.


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