Pea, Broccoli and Feta Frittatas
Packed with green veges and tangy feta cheese, these frittatas are great served for brunch on the weekend as well as for a quick evening meal.
Preheat the oven to 180°C.
Trim off the stem end of the beans and cut into 4cm lengths. Cut the broccoli into small florets. Blanch all the vegetables in boiling salted water for 2 minutes then drain well. Tip onto a clean tea towel or paper towels to remove any excess water.
Whisk the eggs, cream, Parmesan and garlic in a large bowl and season generously. Add the basil and the vegetables and combine well.
Divide evenly between the dishes and top each one with 2 slices of feta, the tomatoes and a good grating of Parmesan, then season with black pepper.
Bake for 20– 25 minutes until golden and the centre of the frittatas are set. Serves 4