This is the perfect frittata recipe for a warm summer afternoon. A slice of frittata packed full of summer vegetables and herbs and topped with creamy mild goat cheese. Perfect served warm or cold with salad and ideal for picnics and lunchboxes.
5 Large Asparagus Spears
3 Spring Onions
1 Garlic Clove
1/2 Cup Frozen Peas
Zest 1 Lemon
60g Goats Cheese
1tbsp Olive oil
1 Handful of Chopped Mint
1 Handful of Chopped Parsley
1. To begin, preheat the oven to 200 degrees. Snap the woody end off the asparagus and chop into two inch pieces. Place in a oven safe 8” non stick frying pan along with the finely chopped spring onion, 1 crushed garlic clove and the olive oil and butter. Fry on a medium heat until the onion and asparagus soften slightly.
2. Using a potato peeler, peel ribbons of zucchini and slice in half. Add these to the pan of vegetables and cook for a further minute.
3. Beat the eggs in a bowl and add a pinch of salt and pepper. Add to the frying pan and stir until the eggs are incorporated into the vegetable and begins to set in the pan. Top the frittata with little dots of goats cheese. After a minute or two, place the pan into the oven and cook for 5 – 10 minutes until the egg has set and is golden and puffy. Serve with a crisp salad.
Food Blogger, Food Photographer and Stylist. Laura has lived in Hong Kong for four years and created food blog My Little Hong Kong Kitchen with the aim of helping even the busiest of people get back into the kitchen and cook fresh, healthy and delicious meals! Visit Laura at mylittlehongkongkitchen.blogspot.com.