Organic Summer Garden Frittata


Organic Summer Garden Frittata

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Summer Garden Frittata
It's officially summer time and that calls for some light, fluffy and delicious recipes including this super easy Organic Summer Garden Frittata. Frittatas are so easy to whip up, this one contains a combination of some of my favourite summer greens with a slight South Asian twist that really helps to lift the whole dish. Enjoy it!
Organic Summer Garden Frittata
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Course Main Dish
Cuisine Baked Dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Main Dish
Cuisine Baked Dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Organic Summer Garden Frittata
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Firstly wash and peel the potatoes, then cut them into halves and slice them approximately 6mm thick.
  2. Heat the oil in a small fry pan or wok and fry the potatoes until they are golden brown and slightly crispy on the outside. Remove from the oil, place on some paper towel and set aside.
  3. Cut the ends from the bottom of the asparagus (the hard part) and blanch them in boiling water for approximately 2-3 minutes. Then strain and set aside.
  4. For the fennel, remove the stork, then cut into half and dice up into chunks.
  5. Heat the second portion (1 tbsp) of olive oil and add the fennel, turmeric, curry leaves and salt/pepper to taste. Cook on a medium heat for approximately 4-5 minutes until the fennel is cooked through. Ensure to stir throughout. Turn off the stove and set aside.
  6. In a jug whisk together the eggs and milk, add some salt and pepper to taste and then set that aside as well.
  7. Now let's put everything together. In a small baking dish add the potatoes first, then the asparagus and the fennel on top. Pour over the egg mixture, then sprinkle over the goat's cheese and some dried thyme if you have some at home.
  8. Bake for approximately 25 minutes at 180 degrees or until the egg has cooked through. Then serve and enjoy!
Recipe Notes

Check out more delicious recipes on my website The Blunt Knife, where I harness the knowledge of South Asian health, wellness and spices to promote a holistic approach to healthy living with an eclectic variation of colourful recipes.

Check us out on Instagram @the_bluntknife.


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