Spring veg & herb frittata

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A low-salt, low-sodium recipe taken from our book 'High blood pressure: Food, facts and recipes' 

Nutritional values:

297 Calories

0.19g Sodium

19g Fat

4g Fibre

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 4 


250g (8oz) asparagus, chopped into bite-sized pieces

250g (8oz) frozen or fresh peas

1 bunch of spring onions, thinly sliced

8 large eggs

2 tablespoons semi-skimmed milk

2 tablespoons chopped parsley

2 tablespoons chopped chives

1 tablespoon olive oil 

Cooking guide

1. Cook the asparagus and peas in a saucepan of boiling water until the asparagus is just tender. Drain well.

2. Beat the eggs with the milk then stir in the drained cooked vegetables and the chopped herbs.

3. Heat the oil in a frying pan. Pour in the egg mixture and cook over a medium heat for 5-6 minutes or until the eggs are almost set.

4. Place the frying pan under a preheated grill and cook for a further 2-3 minutes or until the frittata is brown on top and completely set. 

Nutritional tip

The eggs in this savoury omelette are a good source of iron and vitamins. Rich in potassium, the asparagus is also good for controlling blood pressure.

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