Healthy Inspirations Recipe of the Week – Asparagus, Capsicum & Goats Cheese Frittata

Healthy Inspirations Coffs Coast

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Serves 4

 Ingredients

  • 4 Tbsp olive oil
  • 2 bunches asparagus, sliced into 2cm pieces
  • 8 large eggs
  • ¾ cup roasted red capsicum, diced
  • 60g goat cheese, crumbled
  • 1 spring onion, sliced
  • 1 Tbsp chopped fresh parsley
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ cup chopped fresh basil

 Method

  1. Heat a large ovenproof skillet over moderate heat. Add half the olive oil and the asparagus. Cover and cook, stirring occasionally, until asparagus is tender, about 7 – 8 minutes. Uncover to let moisture evaporate, then remove from heat and let asparagus cool.
  2. Lightly beat the eggs in a medium bowl. Add the asparagus, capsicum, cheese, spring onion, parsley, salt and pepper. Mix gently.
  3. Heat the skillet over moderate heat, add remaining oil and heat for 30 seconds. Pour in the egg mixture and cook, stirring gently from the outside edge to the centre until the eggs are set on the sides and soft in the centre, about 6 – 7 minutes.
  4. Meanwhile, heat the grill. Place the skillet under the grill and cook until the eggs are set and the top is golden brown. Loosen the frittata from the pan and place a large plate upside-down on the pan and, using both hands and pot holders, invert the frittata. Sprinkle with basil and serve.
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