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.


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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