Ingredients

  • 150g fresh baby green asparagus
  • 1 Tbs butter
  • 1 Tbs olive oil
  • 6 jumbo eggs, beaten
  • 1cup cream
  • ½ Tbs Dijon mustard
  • 15g garlic chives, chopped
  • ½ cup feta, crumbled
  • sea salt and black pepper

 Method

Preheat the oven grill. On the stove top, heat butter, olive oil in a non-stick pan, add asparagus; sauté until golden.

  • In a bowl, combine the eggs, cream and Dijon mustard and whisk together. Add garlic chives to the mixture and pour over asparagus.
  • Crumble feta cheese on top and season with salt and pepper.
  • Place pan on a low heat, and allow to cook until almost set.
  • Place frittata under grill; cook until puffed up and golden.
  • Slice and serve hot with a green salad.

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