Spring frittata

Name: Spring frittata
Total time: 2700 s
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 4 red potato, thinly sliced; 1/4 red onion, thinly sliced; 1 1/2 cup fresh asparagus, cut in 1" pieces and blanched; 1 1/2 cup endives, coarsly chopped; 1/3 cup crumbled feta cheese; 6 eggs; 1/3 cup milk; 1 tablespoon flour; to taste Lemon salt; to taste Dry provence herbs; to taste Fresh ground black pepper; to taste Dry oregano; Canola oil cooking spray; Maple sirup to taste (optional)

mfno @mfno

Qc, Canada

Great for brunch or a light diner

mfno @mfno

Qc, Canada

Great for brunch or a light diner

Saved

Ingredients

45 minutes

4 to 6 servings

4red potato, thinly sliced
1/4red onion, thinly sliced
1 1/2 cupfresh asparagus, cut in 1" pieces and blanched
1 1/2 cupendives, coarsly chopped
1/3 cupcrumbled feta cheese
6eggs
1/3 cupmilk
1 tablespoonflour
to tasteLemon salt
to tasteDry provence herbs
to tasteFresh ground black pepper
to tasteDry oregano
Canola oil cooking spray
Maple sirup to taste (optional)

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Steps

45 minutes

1

Spray a lasagna glass dish with the oil, lay the potato slices and sprinkle with lemon salt and Provence herbs.
2

Top the potatos with the onions, than with the asparagus, than with the endives.
3

Sprinkle with fresh ground black pepper and oregano. Top with crumbled feta cheese.
4

Wisk the eggs with the milk and the flour in a small bowl. Pour over the veggies.
5

Cover with foil, pierce foil so steam can come out and cook in a pre-heated oven at 375° for 30 minutes.
6

Uncover and continue cooking for another 15 minutes. Finish at broil for a couple of minutes.
7

Serve with a drizzle of maple sirup (optional).
8

Enjoy!