Asparagus and goat's cheese frittata Recipe
Ingredients
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
Method
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.
Ingredients
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
Method
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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