Asparagus and goats cheese frittata

Now you can create your own deli-style frittata with a frew fresh ingredients and this clever recipe.

Recipe «Asparagus and goats cheese frittata» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 12 eggs, lightly whisked, 1/2 cup thin cream, 2 tbsp finely chopped dill, 20g butter, 1 leek, white part only, thinly sliced , 2 bunches asparagus, trimmed, diagonally cut into 3cm pieces, 100g goat's cheese, crumbled, 4 slices bread, toasted, to serve , Mixed salad leaves, to serve.

Ingredients:

• 12 eggs, lightly whisked 
• 1/2 cup thin cream 
• 2 tbsp finely chopped dill 
• 20g butter 
• 1 leek, white part only, thinly sliced 
• 2 bunches asparagus, trimmed, diagonally cut into 3cm pieces 
• 100g goat's cheese, crumbled 
• 4 slices bread, toasted, to serve 
• Mixed salad leaves, to serve 

Instructions

1. Preheat grill on high. Whisk the eggs, cream and dill together in a medium bowl. Season well with salt and pepper.
2. Melt the butter in a large (20cm base measurement) frying pan over medium heat until foaming. Add the leek and cook, stirring, for 5 minutes or until leek softens. Add the asparagus and cook, stirring, for 2 minutes or until bright green and tender but still crisp.
3. Pour egg mixture over the leek mixture in frying pan. Gently stir to combine. Reduce heat to low and cook for 4-5 minutes or until frittata is almost set but the top is still runny. Remove from heat. Sprinkle the goat’s cheese evenly over the top.
4. Place the frying pan under preheated grill for 2 minutes or until frittata is set and top is lightly browned. Use a spatula to loosen the frittata and slide onto a clean work surface. Cut into wedges and place on serving plates. Serve immediately with toast and mixed salad leaves, if desired.