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Spring Veg Frittata

INGREDIENTS:

  • 8 organic free range eggs, beaten
  • 75ml whole milk
  • 75g parmesan cheese, grated (extra shavings for garnish)
  • 400g ricotta cheese
  • 1 bundle asparagus, trimmed
  • 200g extra fine green beans
  • 2 handfuls garden peas
  • Chopped spring herbs (we used parsley and chives)
  • Freshly ground black pepper and salt to season
  • Olive oil to serve

METHOD:

  1. Heat the oven to 180°C / 350°F / Gas Mark 4.
  2. Grease two Denby pasta bowls with butter and set to one side.
  3. In a saucepan of boiling water, cook the asparagus and green beans for a couple of minutes, add garden peas for a further minute, drain both and set to one side.
  4. Mix together the eggs, milk, ricotta and parmesan in a separate Denby bowl and season with salt and pepper.
  5. Divide the mixture between two Denby pasta bowls and top with the asparagus, green beans and garden peas. Sprinkle with herbs.
  6. Bake in the oven for 25 - 30 minutes until well risen and cooked all the way through.
  7. Add shavings of parmesan, a glug of olive oil and serve with a leafy green salad, for the perfect spring lunch.
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