Feta and herb frittata.
This feta and herb frittata doesn’t need too many ingredients, you can use all the leftover vegetables in your fridge.
INGREDIENTS FOR 4 SERVINGS.
8 eggs, whisked until egg yolks and whites are blended.
1/3 cup fresh parsley, chopped
4 stems of green onion, chopped
1/3 fresh dill, chopped
2 tbsp full-fat milk ( substitute for spout cream or full-fat yoghurt)
1/3 cup crumbled feta
1/2 tsp salt
1/4 tsp black pepper
Directions For Feta And Herb Frittata.
Preheat your oven to 200 C.
Crack the eggs into a medium mixing bowl, add your dairy of choice, salt and pepper. Whisk just until the egg yolks and whites are blended.
Whisk in half of the cheese, (reserve the other half for topping before baking), green onions and herbs, set the mixture aside.
Grease an 8-inch nonstick square pan with olive or avocado oil, stir in the egg mixture and bake for 18 minutes, or until the toothpick inserted comes out clean.
Take it out from the oven and allow it to cool for a few minutes, slice and serve.
Enjoy your meal.