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    Friday, November 20, 2015

    Asparagus and leek frittata with roasted tomatoes Recipe


      Asparagus and leek frittata with roasted tomatoes Recipe

        Ingredients
        
       2 bunches asparagus, trimmed, cut into 4cm lengths
        2 garlic cloves, crushed
        2 tablespoons chopped basil leaves
        8 free-range eggs
        Olive oil spray
        1/4 cup (60ml) olive oil
        2 large leeks (pale part only), trimmed

        1/3 cup (80ml) milk
        1/4 cup (20g) freshly grated parmesan
        500g vine-ripened cherry tomatoes
        2 cups mixed leaf salad, to serve


    Asparagus and leek frittata with roasted tomatoes Recipe
        Method

        Step 1

        Preheat oven to 200°C. Lightly oil a 1.2L rectangular baking dish with oil spray.
        Step 2

        Heat 2 tablespoons oil in a pan over medium heat. Cook leek, asparagus and garlic for 5 minutes, stirring until slightly softened. Stir in basil, then remove from heat.
        Step 3

        Beat eggs and milk in a bowl, then season and stir in leek mixture. Pour into baking dish, scatter with cheese and bake for 20 minutes or until firm in centre. Cool.
        Step 4

        Place tomatoes on a baking tray, drizzle with remaining 1 tablespoon oil, then season. Bake for 10 minutes or until starting to soften. Slice frittata and serve with the tomatoes and salad.

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     This topic brought to you from taste.com
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    Item Reviewed: Asparagus and leek frittata with roasted tomatoes Recipe Rating: 5 Reviewed By: Mrs. Chef
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