Summer greens, tomato and basil frittata

Prep 15 mins | Cook 35 mins | Serves 4

Ingredients

1 bunch asparagus, trimmed, slice
200g broccoli, cut into large florets
8 eggs
60ml (1/4 cup) milk
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh basil
70g creamy feta (such as Danish), crumbled
150g cherry tomatoes, halved, plus extra, to serve
80g mixed salad leaves, to serve

Method

Preheat oven to 180C/160C fan-forced. Line a 16x26cm (base measurement) slice pan with baking paper.
Place the asparagus and broccoli in a steamer over a saucepan of simmering water. Cover and steam for 2 minutes or until crisp. Refresh under cold running water. Drain. Coarsely chop broccoli.
Whisk the eggs, milk, herbs and two-thirds of the feta in a large bowl. Add the steamed vegetables and stir to combine. Pour mixture into prepared pan. Arrange tomato halves and remaining feta over top
Bake for 25-30 minutes or until golden, puffed and set in the middle. Set aside to cool. Cut into pieces. Serve with salad leaves and extra tomato.