"There's not many better ways of using up odds and ends from the veg drawer and Frittatas work with almost any ingredient that suits your personal taste, fulfilling as a hot main course or chilled as a nibble or canapé – it will taste even better after a couple of days in the fridge! Goes great with a Spicy Harissa Mayo"
Frittata
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- Recipe Card
Prep time: 20mins
Cook time: 50mins
Serves or Makes: 4
Recipe Card
ingredients
- 8 large Eggs
- 6 spears Asparagus
- 60 gram Purple Sprouting Broccoli
- 50 gram Bell Pepper Strips
- 1 pinch Generous Pinch Spanish Passion Sweet Smoked Paprika
- 100 gram Crumbled Manchego Cheese
- 100 gram Spanish Passion Chickpeas
- 100 gram Sweet Potato (2cm dice)
- 1 Red Onion Finely Chopped
- 1 Courgette (2cm dice )
- 200 milliliter Creme Fraiche
- 4 cloves Clove Garlic Crushed and Chopped
Method
Step 1
Spray a small flan ring with butter or oil, line with parchment paper and oil again
Step 2
Crack the eggs into a bowl, season with salt and pepper and allow to stand for 5 minutes (this will start to break the egg white down and reduce whisking so that the egg doesn’t become too fluffy)
Step 3
Cut the asparagus into 2cm pieces (discard the woody base) then cut the broccoli into small florets and slice the stems.
Step 4
Blanch all the vegetables in rapidly boiling water for approximately 3 minutes, drain refresh and dry.
Step 5
Gently whisk the eggs and add all the ingredients, mix well and pour into the flan ring.
Step 6
Place the frittata into a preheated oven for approximately 50 minutes until the frittata is firm to the touch.