What better way to celebrate the vibrant spring produce than this flavourful Frittata.
Spring Frittata
4
30
MINS
MINS
Metric
Imperial
INGREDIENTS
| 65g | Trex |
| 1 | Large leek, sliced |
| 6 | Asparagus stems |
| 1 | Sweet potato |
| 12 | Eggs |
| 60 ml | Single cream |
| 70 gm | Grated parmesan |
Method
Fry the leeks and sweet potato in a pan for 4-5 minutes until soft.
Whisk the eggs and single cream, adding salt and pepper for flavour.
Pour the egg mixture over the vegetables and add the asparagus stems. Sprinkly the grated parmasan.
Bake until cooked through and golden brown.
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