The perfect picnic and boat food, easily portable frittatas are a handy way to use up leftovers and will deliver a good-looking centrepiece for a summery lunch. Instead of asparagus, try using ready-roasted red peppers.
Ingredients
- 1 tbsp olive or rapeseed oil
- 1 leek, trimmed, washed and thinly sliced
- 8 large free-range eggs, beaten lightly and seasoned
- 1 bunch of asparagus, woody part of the stems removed, cooked until just tender, and sliced
- Handful of flat-leaf parsley, chopped
- 200 g goats’ cheese, crumbled
How to Make It
- Heat the oil over a medium heat in a heavy-bottomed non-stick frying pan, add the leek and soften. Add the eggs to the pan along with the asparagus and parsley and top with the cheese.
- Cook gently until the bottom is set, about 10 minutes. Meanwhile, heat the grill. Remove the pan from the hob and place under the grill until the egg is set and the top is lightly browned. Serve warm or at room temperature, cut into slices.