RELISH THE SIMPLE THINGS

FRITTATA WRAP WITH ROCKET AND RELISH

For a quick and filling brekky on the go, try this flavour-packed frittata wrap.

INGREDIENTS

Frittata:

1 bunch asparagus, trimmed, sliced 200g broccoli, cut into florets 8 eggs

60ml (1/4 cup) milk

2 tbs fresh chives, chopped

2 tbs fresh basil, chopped

50g creamy feta

150g cherry tomatoes, halved Wrap: 2 teaspoons tomato relish 1 rye mountain bread wrap 20g grated cheddar cheese 20g baby rocket

METHOD Step 1:

Preheat oven to 180C/160C fan-forced. Line a 16 x 26cm (base measurement) slice pan with baking paper.

Step 2:

Place 1 bunch asparagus, trimmed, sliced and 200g broccoli, cut into large florets in a steamer over a saucepan of simmering water. Cover and steam for 2 minutes or until tender crisp. Refresh under cold running water. Drain. Coarsely chop broccoli.

Step 3:

Whisk 8 eggs, 60ml (1/4 cup) milk, 2 tbs chopped fresh chives, 2 tbs chopped fresh basil and 50g creamy feta in large bowl. Add the steamed vegetables and stir to combine. Step 4:

Pour mixture into prepared pan. Arrange 150g halved cherry tomatoes over top of egg mixture. Bake for 25-30 minutes or until golden, puffed and set in the middle. Set aside to cool. Cut into 4 pieces.

Step 5:

Spread the relish over the wrap. Top with grated cheese, rocket leaves and frittata. Wrap to enclose filling.