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    Friday, November 20, 2015

    Asparagus and goat's cheese frittata Recipe

      Asparagus and goat's cheese frittata Recipe

      2 tablespoons finely chopped dill
        20g butter
        1 leek, white part only, thinly sliced
        2 bunches asparagus, trimmed, diagonally cut into 3cm pieces
        100g goat's cheese, crumbled
        4 slices bread, toasted, to serve
        12 eggs, lightly whisked
        1/2 cup (125ml) thin cream
        Mixed salad leaves, to serve

    Asparagus and goat's cheese frittata Recipe

        Step 1

        Preheat grill on high. Whisk the eggs, cream and dill together in a medium bowl. Season well with salt and pepper.
        Step 2

        Melt the butter in a large (20cm base measurement) frying pan over medium heat until foaming. Add the leek and cook, stirring, for 5 minutes or until leek softens. Add the asparagus and cook, stirring, for 2 minutes or until bright green and tender but still crisp.
        Step 3

        Pour egg mixture over the leek mixture in frying pan. Gently stir to combine. Reduce heat to low and cook for 4-5 minutes or until frittata is almost set but the top is still runny. Remove from heat. Sprinkle the goat’s cheese evenly over the top.
        Step 4

        Place the frying pan under preheated grill for 2 minutes or until frittata is set and top is lightly browned. Use a spatula to loosen the frittata and slide onto a clean work surface. Cut into wedges and place on serving plates. Serve immediately with toast and mixed salad leaves, if desired.

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    Item Reviewed: Asparagus and goat's cheese frittata Recipe Rating: 5 Reviewed By: Mrs. Chef
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