This summer veggie frittata is easy to make and perfect for a light lunch or brunch. We’ve combined fresh free-range eggs, asparagus, peas, and spinach with bocconcini and goat’s cheese for a simple, tasty meal that makes the most of our beautiful summer veggies!

Serves: 6 |  Time: 30 minutes

Ingredients:

• 6 eggs
• ¼ cup almond milk
• 2 leeks, thinly sliced
• 1 bunch asparagus, chopped
• 2 spring onions, sliced
• ½ cup Elgin garden peas
• 60g baby spinach
• 2 garlic cloves, crushed
• 6 cherry bocconcini, halved
• 50g goats cheese

Method:

1. Preheat the oven to 180’C.
2. In a small bowl, whisk together eggs, milk, garlic, salt and pepper. Set aside.
3. In a frying pan over medium heat, warm olive oil and cook off leeks and asparagus until leeks are transparent. Add spinach, peas and half the spring onions and cook until spinach has wilted. Pour over egg mixture and wiggle pan to ensure all surface area is coated.
4. Once the edges have slightly cooked, push bocconcini, goats cheese and remaining spring onions into the top. Transfer to the oven and allow to bake for 20 minutes or until the middle is set. Remove and enjoy warm. Best kept in an air tight container for 3-4 days.