Vegetable and feta frittatas⁠

That’s it, barely 6 p.m. and the aperitif mode is activated!

But no questions of letting go during the summer period! We take the opportunity to cook with the family and try out healthy and totally delicious recipes that will please even the neighbors of the campsite! ⁠

Vegetable and feta frittata: ⁠

  • 2 eggs⁠
  • 1 bunch of green asparagus⁠
  • 1 carrot ⁠
  • organic extra virgin olive oil⁠
  • 1 handful of fresh or frozen peas⁠
  • a little feta cheese⁠
  • salt and pepper⁠

Clean the asparagus and cut them finely, grate the carrot, shell the peas and⁠ boil them for 20 minutes in salted water if they are fresh. (skip this step if they are frozen, simply run them under very hot water) ⁠
Sauté all the vegetables in a non-stick pan for several minutes while stirring. Cook until they are softened. ⁠
Remove from the heat and set aside in a large bowl. ⁠
Crumble the feta and add it with the vegetables.
Beat the eggs, season with salt and pepper, before adding them to the bowl. ⁠
In a very hot and greased pan, place small piles of pasta in the shape of circles. Leave to brown for a few minutes on one side before cooking them on the other! Repeat with all the dough! ⁠
There you go, your aperitif frittata are ready! ⁠

Who has ever taken the liberty of stealing one? ⁠

We are waiting for your achievements in Instagram Stories! ⁠

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