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We love a good frittata: they’re easy, healthy and super-tasty. Enjoy this one for any main meal, or slice it into smaller squares and use as an appetiser. Serves 4
4 Tbspolive oil
2 bunchesasparagus, sliced into 2cm pieces
¾ cuproasted red capsicum, diced
60ggoat cheese, crumbled
1spring onion, sliced
1 Tbspchopped fresh parsley
¼ cupchopped fresh basil
Heat a large ovenproof skillet over moderate heat. Add half the olive oil and the asparagus. Cover and cook, stirring occasionally, until asparagus is tender, about 7 – 8 minutes. Uncover to let moisture evaporate, then remove from heat and let asparagus cool.
Lightly beat the eggs in a medium bowl. Add the asparagus, capsicum, cheese, spring onion, parsley, salt and pepper. Mix gently.
Heat the skillet over moderate heat, add remaining oil and heat for 30 seconds. Pour in the egg mixture and cook, stirring gently from the outside edge to the centre until the eggs are set on the sides and soft in the centre, about 6 – 7 minutes.
Meanwhile, heat the grill. Place the skillet under the grill and cook until the eggs are set and the top is golden brown. Loosen the frittata from the pan and place a large plate upside-down on the pan and, using both hands and pot holders, invert the frittata. Sprinkle with basil and serve.
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