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.
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Prep Time
15 Minutes -
Cook Time
40 Minutes -
Serves
6-8 People
Ingredients
- 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
Method
- Preheat oven to 170oC degrees. Grease and line a deep baking dish with Multix Bake.
- In a large bowl gently whisk the eggs and cream together until just combined but the yolks are streaked through the cream.
- 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.
- 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.
- Swirl gently with a fork then cover the dish with a sheet of baking paper and cover tightly with Alfoil.
- Place in the oven, and cook for approximately 35-40 minutes.
- 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.