- Total Time
Need a filling lunch that can be made the day before? Try this frittata that is delicious hot or cold, and is packed with nutrients.
olive oil2 tsp
asparagus1 bunch(es), halved
red capsicum½ medium, thinly sliced
egg(s)4 medium, lightly beaten
frozen corn kernels½ cup(s)
fresh flat-leaf parsley1 tbs, finely chopped
- Heat olive oil in a small non-stick frying pan over medium-high heat. Cook asparagus stirring for 3 minutes or until starting to soften. Transfer to a plate.
- Add capsicum to pan. Cook, stirring for 3 minutes or until starting to soften. Return asparagus to the pan with eggs, corn kernels and flat-leaf parsley.
- Cook for 5 minutes or until base is set. Cook under a preheated grill for 3-5 minutes or until set. Cool and serve.