Now you can create your own deli-style frittata with a frew fresh ingredients and this clever recipe.
Ingredients
- 12 eggs, lightly whisked
- 1/2 cup (125ml) thin cream
- 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
- Mixed salad leaves, to serve
Method
- Step 1Preheat grill on high. Whisk the eggs, cream and dill together in a medium bowl. Season well with salt and pepper.
- Step 2Melt 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 3Pour 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 4Place 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.
- Low carb
- Low kilojoule
- Low sugar
- Vegetarian
Nutrition
1929 kj
Energy
37g
Fat Total
19g
Saturated Fat
2g
Fibre
30g
Protein
706mg
Cholesterol
375.43mg
Sodium
3g
Carbs (sugar)
3g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ian Wallace
- Publication: Notebook:
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