This recipe for a Summer greens, tomato and basil Frittata is low in calories, gluten-free, and vegetarian. What’s great is that it can be served hot at dinner or cold at lunch! It’s also great for lunches on the go or entertaining on a Sunday afternoon.


  •  1 bunch asparagus, trimmed, sliced

  •  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

Step 1 – Preheat oven to 180C/160C fan-forced. Line a 16x26cm (base measurement) slice pan with baking paper.Step 2 – 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.

Step 3 – 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.

Step 4 – 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.

We have lots of great recipes for you to try over Summer on our Lifestyle blog! If you do make any of our recipes, we’d love for you to share it with us by posting a photo on our Facebook Page!

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