Community cookbook

FETA CHEESE AND DILL FRITTATA WITH ASPARAGUS AND HAZELNUT SALAD

Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag.

Serves 4

Ready in 35 minutes

Ingredients Frittata

■ 8 eggs

■ 2 courgette, grated

■ 100g baby spinach, roughly chopped ■ 1 bunch dill, roughly chopped

■ 200g feta cheese, crumbled

■ 100g grated parmesan cheese

Asparagus salad

■ 800g baby potatoes, cut in half

■ 220g asparagus, sliced 3cm (green beans

or broccoli would also work)

■ 1 twin pack baby cos lettuce, leaves separated

■ 25g finely chopped hazelnuts

■ 50g favourite vinaigrette

Method

Before you start: Preheat oven to 220C (or 200C fan bake). Set aside a medium baking dish lined with baking paper.

Prep frittata: Whisk eggs and salt together in a large bowl and set aside. Grate courgette, place in a paper towel and squeeze out excess moisture over the sink. Roughly chop spinach and dill and crumble feta. Add all to bowl with eggs along with Parmesan cheese and a pinch of salt. Mix well.

Cook frittata: Pour frittata mixture into prepared dish and cook on oven for 20-25 minutes, until cooked through.

Cook potatoes and asparagus: Cut potatoes in half and slice asparagus roughly 3cm. Place potatoes in a large pot and cover with hot tap water and a pinch of salt. Bring to a boil with the lid on, then remove lid and reduce heat to medium. Cook for about 20 minutes, until tender. When potatoes have 2-3 minutes cook time remaining, add asparagus. When potatoes are tender and asparagus is bright green, drain and run under cold water to cool. Transfer to a large bowl and season with salt and pepper.

Make salad: Separate lettuce leaves and add to bowl with potatoes along with hazelnuts and vinaigrette.

Serve: Slice frittata and serve with salad.

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