A Frittata is a superb dish for a speedy supper. There is also usually enough left for a light lunch the following day.
This is my take on the humble frittata. Packed with fresh greens and a nice lemony hit – made even better when you come across a chunk of beautifully melted Comté.
I would love to hear your suggestions for fillings!
Leek, Asparagus & Comté Frittata
Serves 4-6 (Large Silicon Cake Mould)
1 Bunch Asparagus, Trimmed
4 Medium/6 Small Leeks, Washed and Sliced
3 Medium Shallots, Sliced
Zest of 1 Lemon
Handful Chopped Chives
Handful Grated Parmesan
150g Comté, Cut into 1cm Cubes
Salt & Ground Black Pepper
1) Pre heat your oven to 200C. Fry the shallots and leeks in the butter over a medium heat for 10 minutes until softened, be careful not to over-brown.
2) Add the asparagus and lemon zest to the leeks and cook for 5 minutes.
3) Meanwhile whisk the eggs in a bowl with the chives, comté and seasoning (be careful with the salt because of the addition of the parmesan and comté).
4) Once the asparagus is tender, remove from the heat and add the egg mixture – whisking to ensure the egg does not stick to the bottom of the pan.
5) Transfer the mixture to a silicon cake tin and ensure the asparagus and comté is distributed evenly. Sprinkle the grated parmesan on top.
6) Bake in the oven for 10-15 minutes uncovered, or until the egg is cooked through.
7) Turn out and tuck in!
Great served with some Serrano ham and roasted peppers the following day!