Spring Vegetable Frittata
May 11, 2017
Bursting with beautiful colours, and fresh flavours, this Vegetable Frittata is the perfect way to welcome Spring. It’s packed with asparagus, broccoli and cherry tomatoes, as well as peas and spring onion. Cooked in cacao butter, this frittata does not require huge amounts of oil and boasts all the benefits of the cacao bean.
- Prep: 10 mins
- Cook: 40 mins
1Pre heat the oven to 200c
2Heat 1-2 cacao butter beans in an ovenproof skillet over a medium to high heat
3Once the cocoa butter has melted, add the asparagus and cherry tomatoes to the pan
4Cover and cook for 5 minutes, stirring occasionally, until the cherry tomatoes burst
5Place the ingredients for the frittata batter into a blender and blend until smooth.
6Alternatively place the ingredients into a large bowl and whisk well until the batter is smooth
7Add the rest of vegetables to the skillet and pour over the frittata batter, making sure it’s evenly distributed. Sprinkle the cheese over the top and place into the oven to cook for 30 minutes, checking it half way through.
8Serve with peashoots or watercress salad.
100 g asparagus, chopped
100 g broccoli, chopped
75 g frozen peas, thawed
6 spring onions, chopped
220 g tomatoes / approx. 20
50 g feta cheese (or vegan alternative)
2 CHOC Chick Cacao Butter beans
1/2 cup gram flour
300 g silken tofu
1/3 cup soy milk
1/2 tsp Indian black salt
3 tbsp nutritional yeast
A pinch of black pepper, to taste
Fresh parsley, to taste