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Spring frittata
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A picture of Spring frittata.

Spring frittata

mfno
mfno @mfno
Qc, Canada

Great for brunch or a light diner

Great for brunch or a light diner

Read more

Spring frittata

mfno
mfno @mfno
Qc, Canada

Great for brunch or a light diner

Great for brunch or a light diner

Read more
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Ingredients

45 minutes
4 to 6 servings
  1. 4red potato, thinly sliced
  2. 1/4red onion, thinly sliced
  3. 1 1/2 cupfresh asparagus, cut in 1" pieces and blanched
  4. 1 1/2 cupendives, coarsly chopped
  5. 1/3 cupcrumbled feta cheese
  6. 6eggs
  7. 1/3 cupmilk
  8. 1 tablespoonflour
  9. to tasteLemon salt
  10. to tasteDry provence herbs
  11. to tasteFresh ground black pepper
  12. to tasteDry oregano
  13. Canola oil cooking spray
  14. Maple sirup to taste (optional)
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Steps

45 minutes
  1. 1

    Spray a lasagna glass dish with the oil, lay the potato slices and sprinkle with lemon salt and Provence herbs.

  2. 2

    Top the potatos with the onions, than with the asparagus, than with the endives.

  3. 3

    Sprinkle with fresh ground black pepper and oregano. Top with crumbled feta cheese.

  4. 4

    Wisk the eggs with the milk and the flour in a small bowl. Pour over the veggies.

  5. 5

    Cover with foil, pierce foil so steam can come out and cook in a pre-heated oven at 375° for 30 minutes.

  6. 6

    Uncover and continue cooking for another 15 minutes. Finish at broil for a couple of minutes.

  7. 7

    Serve with a drizzle of maple sirup (optional).

  8. 8

    Enjoy!

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Copied!

mfno
mfno @mfno
on February 23, 2019 15:30
Qc, Canada
My pictures are terrible but my food's good! 😜 (ps: I don't use salt so feel free to add some 😉)
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