Serves 4
Ingredients
6 eggs
1 parsnip
kale
1 red onion
10 asparagus
1 brocoli
vegetable stock
handful of parsley
Preparation method
1 Dry Fry parsnip and red onion and add kale and asparagus.
2 Add the egg mixture in a large frying pan with salt, pepper and parsley and cook on a high heat for 1 minute. Using a spatula slightly lift around the edges to allow some of the uncooked mixture to run under the sides. Cook for another 5 minutes or until it is set around the edges but still soft in the middle.
3 Remove from the heat and allow the frittata to stand for 5 minutes in the pan.
4 Serve with a crunchy salad.