- Asparagus, trimmed - 170 g
- Eggs - 8
- Grated cheddar - 1/3 cup
- Salt, to taste
- Pepper, to taste
- Extra virgin olive oil - 1 Tbsp
- Firm fresh ricotta - 200 g
- Cherry tomatoes, halved - 200 g
- Green onions (scallion), chopped, plus extra to serve - 2
Pour boiling water over asparagus in a heatproof bowl, stand for 2 minutes; drain.
Meanwhile, whisk eggs, milk and cheese in a large jug; season.
Heat oil in an 18cm frying pan over medium heat. Add egg mixture; cook for 3 minutes, scraping edge of the mixture into centre of pan. Top with chunks of ricotta, asparagus, tomato and green onion; season. Cook frittata, covered with a lid or foil, over low-medium heat for 6 minutes or until egg is just set.
Cut into wedges; serve warm, sprinkled with extra green onion, if you like.
This recipe is a great way to use up leftover meat, sausages, chicken and cooked vegetables. Heat the leftover ingredients in the pan first in step 3 before adding the egg mixture.
Use baby spinach leaves, cooked zucchini or broccoli florets in place of the asparagus, if you like.
PER SERVE • Energy 578Kj • Protein 10g • Total Fat 10g • Saturated Fat 4g • Carbohydrates 2g • Sugars 2g • Sodium 177mg
Dietary and nutritional info supplied by NZ Nutrition Foundation