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Spring frittata

Recipe from: 10/1/2007 12:00:00 AM
Ingredients 7
Servings 4
Time 15


  • 135
    asparagus tips
  • 200
    fresh peas
  • 6
  • ½ cup cream or full-cream milk
  • butter
  • 70
    goat's cheese, chevin
  • cherry tomatoes


Preheat the grill. Blanch the peas and asparagus: cook in boiling, salted water for a minute or until bright green, then plunge into ice water.
Drain and set aside. Whisk the eggs and cream and season well. Melt the butter in a heavy-based oven-proof pan. Tip in the asparagus and peas and pour over the egg mixture.
Cook over medium heat for about 6 minutes or until the frittata base is golden and cooked underneath.
Check by edging it away from the sides with a spatula. Then put it under the grill until the top is just cooked and slightly golden. invert onto a plate and flip over. Serve cut into squares or wedges with cherry tomatoes roasted in olive oil, sea salt flakes and lots of freshly ground black pepper.

Read more on: stir-fry  |  grill

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