Preparation Time :: 15 minutes
Cooking Time :: 20 minutes
Ingredients (serves 4)
- 1 tsp extra virgin olive oil
- 1 leek, pale section only, washed, dried, thinly sliced
- 1 garlic clove, finely chopped
- 2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
- 4 eggs
- 4 egg whites
- 50g goat's cheese crumbled – feta or ricotta are a good substitute if goats cheese flavour is too strong.
- 1 tlbs fresh thyme leaves or lemon thyme for a more subtle flavour
- Salt & freshly ground black pepper
Method
- Heat the oil in the 10” (25cm) Saladmaster gourmet skillet over medium heat. Add the leek and cook, stirring, for 4 minutes or until soft. Add the garlic and cook for a further 1 minute. Remove from heat and set aside for 5 minutes to cool. Reserve skillet to reuse later in the recipe.
- Meanwhile, cook the asparagus in a medium saucepan of boiling water for 3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
- Use a wire balloon whisk to whisk together the eggs and egg whites in a large bowl until well combined. Stir in the leek mixture, asparagus, goat's cheese and thyme. Season with salt and pepper.
- Preheat grill on medium-high. Reheat a 25cm Saladmaster gourmet skillet over a medium heat. Skillet will already be oiled however brush the frying pan with more olive oil to lightly grease if necessary. Pour the egg mixture into the prepared pan and use a spoon to smooth the mixture so the asparagus and cheese are submerged. Turn stove to low and cook for 5 minutes or until the outer edge sets. Place the frying pan under the preheated grill and cook for a further 3-4 minutes or until golden brown and just set. Remove from grill. Set aside for 10 minutes to set. Cut frittata into wedges and serve with fresh green salad.
