Recipe by: Tim Boon featured on Good Chef Bad Chef
Ingredients
For the Frittata
- 100g butter
- 2 brown onions, diced
- 6 cloves garlic, finely chopped
- 1 bunch of asparagus, 2 cm chopped
- 1 x 400g can red kidney beans, drained and rinsed
- 2 cups baby spinach
- 1 cup kimchi
- ½ cup parsley, finely chopped
- 8 eggs
- ½ cup cream
- 200g Riverina Dairy Greek Style Fetta, crumbled
- 1 tsp salt
- 1 tsp pepper
For the Lemon Yoghurt Sauce
- 1 cup Greek yoghurt
- Juice of ½ lemon
- ¼ cup chopped parsley
- Pinch of salt and pepper
Gut-Loving Frittata
METHOD
Preheat oven to 200°C.
In a frying pan over medium heat, add butter. When melted, add onion and cook for 3–4 minutes or until soft. Add garlic and cook for one minute, remove to a bowl and set aside.
In a large ovenproof dish, spread spinach on the bottom and top with the cooked onion and garlic. Sprinkle over chopped asparagus, beans, kimchi, and parsley.
In a separate bowl, beat the eggs, cream, salt and pepper together. Pour the egg mixture into the dish, then crumble the feta over the top.
Place in the oven and cook for 30 minutes or until the frittata is just set.
While the frittata is cooking, make the sauce by mixing all ingredients together in a bowl.
Slice frittata and serve with the lemon yoghurt sauce.
