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Sunny side upgrade: Easter frittata 

56568903 0 image a 60 1649857933887
56568903 0 image a 60 1649857933887

Make the most of new season asparagus with this easy frittata. With parmesan, goat cheese, mint and lemon, it’s fresh and crisp, and delicious hot or cold.

FOR 4 TO 6 PEOPLE

150g frozen beans or peas, or a mix

250g asparagus, ends trimmed and cut into 5cm lengths

6 medium eggs

1 tablespoon lemon juice

50g freshly grated parmesan

2 tablespoons extra virgin olive oil

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150 g medium-aged goat cheese log, coarsely chopped or crumbled

1 tablespoon small mint leaves

  • Bring a large pot of water to a boil, add the beans or peas and bring the water back to a boil, then add the asparagus tips and cook 3-4 minutes until just tender. Drain the vegetables using a colander and run them under cold running water to stop the cooking.
  • Whisk the eggs in a large bowl with a little salt and pepper, then stir in the lemon juice and parmesan. Gently stir in the asparagus tips and the broad beans or peas.
  • Heat a grill to high heat and also heat a 26-28cm non-stick ovenproof skillet to medium heat. Add a tablespoon of oil to the pan, pour in the frittata mixture, evenly distribute the vegetables and cook for 3 minutes.
  • Arrange the goat cheese on top, sprinkle with mint leaves, drizzle another tbsp of oil, especially over the mint leaves, and broil for 3-4 minutes until tender. golden brown and puffy on the sides. The frittata can be eaten hot or at room temperature.
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