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Asparagus and goat's cheese frittata

by wiki
10 April, 2019
in Dinner
0
Asparagus and goat's cheese frittata
Asparagus and goat's cheese frittata
  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Add asparagus and goat’s cheese to the mix for an elegant vegetarian frittata.

Ingredients

  • 1 teaspoon extra virgin olive oil
  • 1 leek, pale section only, washed, dried, thinly sliced
  • 1 garlic clove, finely chopped
  • 2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
  • 4 eggs
  • 4 egg whites
  • 50g goat's cheese (South Cape brand), crumbled
  • 1 1/2 tablespoons fresh thyme leaves
  • Salt & freshly ground black pepper
  • Olive oil, to grease

Method

  • Step 1
    Heat the oil in a medium frying pan over medium heat. Add the leek and cook, stirring, for 4 minutes or until soft. Add the garlic and cook for a further 1 minute. Remove from heat and set aside for 5 minutes to cool.
  • Step 2
    Meanwhile, cook the asparagus in a medium saucepan of boiling water for 3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
  • Step 3
    Use a wire balloon whisk to whisk together the eggs and egg whites in a large bowl until well combined. Stir in the leek mixture, asparagus, goat’s cheese and thyme. Season with salt and pepper.
  • Step 4
    Preheat grill on medium-high. Heat a 23cm (base measurement) non-stick frying pan over medium heat. Brush the frying pan with olive oil to lightly grease. Pour the egg mixture into the prepared pan and use a spoon to smooth the mixture so the asparagus and cheese are submerged. Cook for 7 minutes or until the outer edge sets. Place the frying pan under the preheated grill and cook for a further 3-4 minutes or until golden brown and just set. Remove from grill. Set aside for 10 minutes to set. Cut frittata into wedges to serve.
  • High protein
  • Low carb
  • Low kilojoule
  • Vegetarian

Nutrition

  • 675 kj

    Energy

  • 10g

    Fat Total

  • 3.5g

    Saturated Fat

  • 2.5g

    Fibre

  • 15g

    Protein

  • 3g

    Carbs (total)

All nutrition values are per serve
  • Author: Jan Purser
  • Image credit: Amanda McLauchlan
  • Publication: Australian Good Taste

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