Monday, 14 November 2011

Asparagus, Tomato, and Feta Frittata

Cooking my way through Veggie Feasts still. This time it was Asparagus, Tomato, and Feta Frittata. I'm pretty sure frittata just means crustless quiche, because I could not see a difference other than that. See further down for how to prepare leeks.
  • 3 tbsp olive oil
  • 2 leeks, thinly sliced
  • 1 garlic clove, crushed
  • 250 g asparagus, trimmed
  • 6 eggs
  • 100g feta cheese, diced
  • 4 tbsp Parmesan cheese, grated
  • 175g cherry tomatoes
  • salt and pepper
1) Heat the oil in a pan and the oven to 190C/375F

2) Add the leaks and garlic to the pan and cook for about 10 minutes. Leave to cool.

3) Cook the asparagus in a pan of lightly salted boiling water for 2 minutes. Drain, refresh under cold water and pat dry.
4) Oil a square baking dish and then line with nonstick baking paper.

5) Beat the eggs and add the leek mixture, asparagus, feta, half the Parmesan cheese, salt and pepper. Add to the baking dish.

6) Top with the tomatoes and the rest of the Parmesan cheese.

7) Bake for 25-30 minutes, until puffed up and firm in the center
8) Leave to cool for 10 minutes.

How to prepare leeks:
1) Start
 2) Cut off the top, bottom and cut them in half
 3) Chop them up small
4) Add to a pot of water to get them to separate and the dirt out
5) Take the leeks out of the water, do not dump into the strainer because then the dirt gets all over them again. Pat dry.

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