Spring Greens Frittata with Manchego & Romanesco

A Frittata for Spring! Featuring weird and wonderful florets of romanesco, loads of new season greens – some raw / some sautéed down with just a little butter, white wine and anchovy, grated manchego cheese and a lift of fresh mint. A very delicious healthy and high protein meal prep that celebrates the change in season. Feel free to be creative and use whatever vegetables you have on hand.

Breakfast

Lunch

Dinner

Snacks

Quick Sticks

Serves 4-5

Prep Time 10 Mins

Cook Time 15 Mins

Method

1
Preheat the oven to 200 degrees celsius and line a medium shallow pie dish with greaseproof paper.
2
Fill a large pot with water and bring to the boil.
3
Set aside a large bowl of ice water.
4
Once the water is boiling, add the romanesco. Blanch until just tender (about 2 minutes), then transfer to the bowl of ice water for 5 minutes before draining and setting aside.
5
Trim the ends off the asparagus. Using a vegetable peeler, finely shave lengthways into long strips, reserving the heads.
6
Heat the olive oil in a non stick pan over a medium heat. Add the onion and baby leeks, sautéing until just soft. Next, add the butter, anchovy and season with a little salt and pepper. Once the butter has melted, deglaze the pan with the wine. Finally, add the kale and cook until in has just wilted. Turn off the heat.
7
Crack the eggs into a large mixing bowl and whisk until combine. Next, stir in the crushed garlic, mint, grated cheese and a little salt and pepper.
8
Fill the base of the pie dish with the sautéed greens, followed by the shaved asparagus and snow peas. Arrange the romanesco with the tops facing upwards, then pour over the egg mixture, allowing it to fill every crevice. Top with the remaining heads of asparagus, then finish with a little more grated cheese and pepper.
9
Transfer to the oven to bake for approximately 15 minutes or until it is golden on top and set in the centre. Slice and serve warm with a fresh rocket salad if desired.