Asparagus pea and mint frittata

With tender ingredients and refreshing seasoning, this hearty asparagus, pea and mint frittata is perfect for a lazy spring brunch or a picnic under the trees.

  • Prep Time

    15 Minutes
  • Cook Time

    40 Minutes
  • Serves

    6-8 People


  • 8 large eggs
  • 600ml cream
  • 25g butter
  • 250g fresh asparagus, stalk ends removed, chopped into 5cm lengths
  • 1 medium leek, washed and thinly sliced
  • ½ cup shelled fresh or frozen peas,
  • 1 cup mint leaves, coarsely chopped
  • 1 cup tasty cheese, grated
  • sea salt and freshly ground black pepper

You'll Need

  • Multix Bake
  • Multix Alfoil


  1. Preheat oven to 170oC degrees. Grease and line a deep baking dish with Multix Bake.
  2. In a large bowl gently whisk the eggs and cream together until just combined but the yolks are streaked through the cream.
  3. Melt the butter in a large fry pan over a medium heat, add the leak and gently cook until soft and translucent. Add the chopped asparagus to the leeks and cook for a further 5 minutes then add the peas and mint and season well with sea salt and freshly ground black pepper.
  4. Pour one third of the egg and cream mix into the lined baking dish then scatter with a third of the grated cheese. Cover with a third of the asparagus then repeat layering until all of the ingredients are used.
  5. Swirl gently with a fork then cover the dish with a sheet of baking paper and cover tightly with Alfoil.
  6. Place in the oven, and cook for approximately 35-40 minutes.
  7. The frittata should be firm to touch and should not wobble when given a gentle shake. This dish can be served warm or cold with a side salad and crusty bread.