Gut Loving Frittata

Serves 8

Time 45 minutes

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 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

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 1 minute. Remove to a bowl and set aside.

In a large ovenproof dish, spread the spinach on the bottom, then 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 fetta over the top.

Place in the oven and cook for 30 minutes or until the frittata is just set.

While the frittata cooks, make the sauce by combining all ingredients in a bowl.

Slice the frittata and serve with the lemon yoghurt sauce.