Serves: 4

Nutritional Information Per Serve:

  • Calories 230
  • Protein 21g
  • Carbs 4g
  • Fat Total 14g (Saturated Fat 5g)


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


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