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Asparagus & Goat Cheese Frittata

I love frittata, it’s great for lunch, as part of a buffet or even breakfast. Even better, you can eat it fresh from the oven, room temperature or cold from the fridge next day.

Method

Pre-heat the oven to 180 °C.

In non-stick frying pan which is oven safe heat the oil and gently soften the spring onions.

Crack the eggs into a mixing bowl and whisk in the chives and salt and pepper. Add the eggs to the pan and quickly top with the asparagus and goat’s cheese.

Allow the eggs to cook for a couple of minutes gently pulling the eggs away from the side of the pan. Place the pan in the oven and cook for approximately 8-10 minutes or until the centre is set. Cool slightly before carefully turning out of the pan onto a serving platter.

Ingredients

1 bunch of asparagus steamed for 2 minutes


5 whole organic eggs


Bunch of chives chopped


4 spring onions chopped


100 grams soft goat’s cheese crumbled


Sea salt and freshly ground black pepper – be generous


Olive oil for the pan


Serves: Serves 4


Dietaries: Veg, GF

Method

Pre-heat the oven to 180 °C.

In non-stick frying pan which is oven safe heat the oil and gently soften the spring onions.

Crack the eggs into a mixing bowl and whisk in the chives and salt and pepper. Add the eggs to the pan and quickly top with the asparagus and goat’s cheese.

Allow the eggs to cook for a couple of minutes gently pulling the eggs away from the side of the pan. Place the pan in the oven and cook for approximately 8-10 minutes or until the centre is set. Cool slightly before carefully turning out of the pan onto a serving platter.

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