Ingredients

  • 15 ml (1 tablespoon) of butter
  • 500 ml (2 teaspoons) of trimmed and chopped fresh asparagus
  • 1 diced red pepper
  • 1 finely chopped garlic clove
  • 10 ml (2 teaspoons) of finely chopped fresh thyme
  • 1 ml (1/4 teaspoon) of salt
  • 1 ml (1/4 teaspoon) of pepper
  • 8 eggs
  • 60 ml (1/4 tablespoon) of milk
  • 80 ml (1/3 tablespoon) of crumbled Feta cheese
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Preparation

  • In an oven safe nonadhesive pan (of 9 to 10 inches or 23 to 25 cm of diameter), melt butter at medium heat. Add asparagus, pepper, garlic, thyme, salt and pepper. Cook while stirring from time to time for about 5 minutes or until asparagus are tender, but still crispy.
  • In a bowl, with a whisk, whisk eggs with milk. Add mixture to vegetables preparation then mix. Spread with Feta cheese. Cover and cook at medium low heat for about 7 minutes or until all sides of frittata are firm exept the needs to be liquid.
  • Set in the preheated oven grill for 1 minute or until frittata browns.

Chef's notes

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