The weather’s not too hot, not too cold – what to eat? This fantastic frittata makes a quick and easy meal for breakfast, lunch, or dinner, which is just as good eaten cold as it is warm.
Ingredients (Serves 4 to 6)
- 8 large eggs
- 100ml milk (or cream for richness)
- 4-5 asparagus spears, trimmed and chopped into 3cm pieces
- 100g smoked salmon, torn into strips
- 80g Danish-style fetta, crumbled
- A handful of grated mozzarella cheese (freshly grated tastes better!)
- 1 spring onion, finely sliced
- Salt and pepper, to taste
- Olive oil or butter, for greasing
- Optional, but delicious: fresh dill or chives for garnish
Method
- Preheat your oven to 180°C (fan-forced). Grease a 20cm oven-safe frying pan (or a 30cm pan for a thinner frittata) or baking dish with butter or olive oil.
- In a small frypan, sauté the asparagus until it’s just tender (about 2 minutes). Set aside.
- In a large bowl, whisk the eggs and the milk, then season with salt and pepper.
- Stir in the sliced spring onion, cooked asparagus, the smoked salmon, and ¾ of the fetta.
- Pour the mixture into the pan. Scatter remaining fetta and all the grated mozzarella on top.
- Bake for about 20 to 25 minutes until it’s puffed, golden, and cooked in the middle – the time this takes to cook through will depend on how deep your frittata dish/pan is. Let it rest for about 5 minutes before cutting and serving.
- Top your frittata with fresh herbs, and serve with fresh crusty bread or a green leafy salad.
