feta, asparagus & black garlic. This frittata is lovely eaten hot or cold – a perfect addition to a picnic hamper.
50 g feta
125 g asparagus
8 black garlic cloves roughly chopped
12 large eggs
1 large knob of butter
salt and pepper to taste
- Bring an inch of salted water to a boil in an ovenproof frying pan. Add the asparagus to the pan and par boil for 3 minutes then drain.
- Preheat oven to gas mark 6. 200℃. In a bowl whisk together the eggs, then crumble in the feta, add the asparagus and black garlic and season with pepper and salt (not much as feta is quite salty).
- Clean and dry the frying pan used to par boil the asparagus. Add a knob of butter to the pan and pour in the egg mixture and cook over a low heat for 5 minutes, then transfer to the oven and cook for a further 15 minutes or until the frittata is set.
Tip : The cooking times illustrated were based on using a 23cm/9" wide x 5cm/2" deep saucepan. Cooking times may vary if using a differently sized frying pan.
This dish was created by Natasha Miles of Food I Fancy. For more delicious recipes please visit her blog