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Asparagus frittata

“Looking for lunch inspiration? Quick, filling and delicious, my asparagus frittata has a tasty kick of spice. If your family don’t like spice, just leave out the chilli.” - chef Chris Baber

  • 5.0 Star
    rating
  • Timer Prep 5 min
    Cook 25 min
  • Chef hat Easy
    effort

Preparation

Finely chop the medium leeks. Crumble the feta. Remove the ends of the asparagus.

And the rest...

  1. 1 Heat one tbsp olive oil and one tsp Cook with M&S easy chilli in a frying pan over a medium heat and fry the leek slices with the chopped chilli until they begin to sweat down.
  2. 2 In a bowl, whisk the eggs with black pepper and salt. Stir in 150g feta and the cooked leeks.
  3. 3 Grease and line a baking tray dish (20cm x 30cm) with baking parchment and pour the egg mixture into the dish.
  4. 4 Evenly layer the asparagus spears on to the egg mixture and crumble over the remaining feta and Cook with M&S easy chilli. Season with some more black pepper.
  5. 5 Place in the oven at 200°/180° fan/gas mark 6 and cook for 15 minutes until it is firm around the edges and with a slight wobble in the middle.
  6. 6 Serve with a fresh side salad and new potatoes with mint and butter.
  7. 7 Top tip: the asparagus can be swapped for frozen peas and the feta swapped for grated cheddar cheese.

And the rest...

1 Review

  • Lmk

    Made this for brunch - so delicious and easy to do.