Directions
If you are looking for a delicious portable dish containing lots of vegetables for lunch, you can't go past a Vegetable Frittatta. I shy away a little from frittatas because I have eaten some rather dry, rubbery affairs in my time, but a recipe in last month's Taste magazine was bright, colourful, fluffy, not dry and packed full of veggies. It tasted fab too. I sliced it into the 4 servings recommended and took it into work for
To make this vegetable frittata, you will
1 bunch asparagus, trimmed and
200g broccoli, cut into
8
1/4 cup
2 tablespoons chopped fresh chives (I didn't have any so left them
2 tablespoons fresh
70g
150g halved cherry
Preheat your oven to 180 degrees…
View Full Recipe at Laws of the Kitchen
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