An ideal party starter, the asparagus goat cheese frittata is a blend of smokey and tangy flavours. In layman’s terms, a frittata can be described as a crustless quiche or a healthy omelette and can be clubbed with a variety of vegetables and cheese. The best part about them is that they can be served warm or cold, so you don’t need to worry about reheating it again and again. Here’s Chef Saransh’s unique recipe which will definitely become a must have at your next get together.
- 200g Asparagus
- 6 spring onions
- 3 spring onions
- 3 sprigs of fresh mint
- 2 boiled potatoes
- 150 g peas
- 6 large eggs
- 2 tbsp butter
- 40 g goat’s cheese Pinch of fresh oregano Parmesan cheese, for grating
- Preheat your oven to 180ºC.
- Bring a pan of water to the boil. Chop the ends of the
asparagus, then cut them. Trim the spring onions and chop them up, then pick
and chop up most of the mint.
- Cook the asparagus by sautéing in the pan adding the par
boiled peas and potatoes for the final 2 minutes of cooking time. Drain all the
veg in a colander and set aside.
- Beat the eggs together with a whisk, then whisk in a pinch
of black pepper, salt, oregano and most
of the chopped mint.
- Melt the butter in an ovenproof frying pan, add the spring
onion and cook gently for about 5 minutes.
- Add the drained veg, then pour in the minty egg mixture.
Cook for 2 minutes, then very carefully take the pan off the heat.
- Crumble and grate the cheeses over the frittata, then grill
or bake for 5 to 7 minutes, or until set and golden on top.
- Scatter over the remaining mint and serve the frittata warm.
Don’t forget to try this at home & share a picture with us! Visit a Nature’s Basket store near you or log on to www.naturesbasket.co.in because we want you to worry about the recipe, and not its ingredients! You can also try Chef Saransh’s recipes for Roasted Pumpkin and Feta Salad & Ricotta chunks with zucchini salad.