Mint and Asparagus Frittata
November 14, 2005 mains, vegetarian
This weekend didn’t involve dinner parties, parties or making food to share. I did however, have an impromptu meal at Ryan’s which I have fully documented and have set for publishing in the new contributors corner.
This mint and asparagus frittata is the manifestation of my lunch for work and an attempt to save money and eat healthier with out that always meaning a can of beans, can of tuna and baby spinach salad. Hmmm… sounds scrumptious.
Serves: 4 (with a side salad)
Preparation: 20 min
Cook: 30 min
Ingredients:
A bunch of asparagus
¼ cup of chopped mint
6 eggs
1 large potato cut into small cubes
½ cup of grated parmesan
1 shallot sliced
1clove of garlic
Its really a lunch box suggestion
1. Crack and beat the six eggs in a mixing bowl
2. Add the chopped mint, chopped garlic, parmesan and sliced shallot
3. In a sauce pan par cook the potato for 5 minutes and asparagus for two. Then partially cool in cold water before straining well and adding to the egg mixture. Season to taste.
4. Pour the prepared mixture into a baking tin and bake in a moderate oven of 180ºC for 25 – 30 minutes. Keep an eye on it as it may quickly over cook. While the mixture should cook evenly, we don’t want it to brown to much.
5. Serve with a salad.