SERVES 4 PREP, COOK TIME 25 MINUTES
Ingredients
- 1 teaspoon extra virgin olive oil
- 6 green onions (green shallots), white
- and light green part only, chopped
- 1 bunch asparagus (preferably young,
- thin spears) cut into 3cm pieces
- 8 eggs
- ½ cup (125ml) milk
- 50g baby spinach
- ½ cup (50g) grated mozzarella cheese
- ½ cup (60g) grated cheddar cheese
- 2 tablespoons coarsely chopped fresh
- dill leaves
- 200g grape tomatoes, halved
- 50g baby rocket
- 1 teaspoon extra virgin olive oil, extra
- 2 teaspoons balsamic glaze
Method
- Preheat oven grill to 200°C (180°C fan-forced).
- Place a 28cm ovenproof non-stick frying pan (inside top measurement) over medium heat. Add the oil and cook the onions and asparagus for one minute. Remove from the pan.
- In a medium bowl, whisk the eggs and milk together, and season to taste with salt and freshly ground white pepper. Pour the egg mixture into the pan, then add the spinach and half the mozzarella and half the cheddar cheese. Add a few dill leaves to the pan and stir gently with a spatula, lifting the egg from the bottom of the pan.
- When the mixture is starting to thicken, arrange the ingredients so they are fairly evenly distributed over the base of the pan. Sprinkle over the remaining cheeses and place the pan on the bottom shelf of the oven grill.
- After about eight minutes, the frittata will be golden brown on top and just set in the middle. Remove from the oven using a mitt as the handle will be very hot. Place a large plate over the top of the pan and invert to remove the frittata. Place a serving plate over the bottom of the frittata and invert again, so that it is right-side up.
- Toss the grape tomatoes, rocket, extra oil and balsamic glaze in a medium bowl and place on top of the frittata to serve.
Not suitable to freeze or microwave.
