Asparagus and Goat's Cheese Frittata

By sarah_carroll

Ingredients

• 12 eggs, lightly whisked
• 1/2 c thin cream
• 2 T finely chopped dill
• 20 g butter
• 1 leek, white part only, thinly sliced
• 2 bunches asparagus, trimmed, diagonally cut into 3 cm pieces
• 100 g goat's cheese, crumbled

Details

Servings 4

Preparation

Step 1

Preheat grill on high. Whisk the eggs, cream and ill together in a medium bowl. Season well with salt and pepper.
Melt butter in a large 20cm base frying pan over medium heat until foaming. Add the leed and cook, stirring, for 5 mknutes or until leek softens. Add teh asparagus and cook, stirring, for 2 minutes until bright green and tender but still crisp.
Pour egg mixture over the leek mixture in frying pan. Gently sitr 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.
Place 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.