Feta, Asparagus and Black Garlic Frittata
This frittata is lovely eaten hot or cold – a perfect addition to a picnic hamper.
8 black garlic cloves, roughly chopped
12 large eggs
Large knob of butter
Salt and pepper to taste
- Bring an inch of salted water to a boil in an ovenproof frying pan. Add the asparagus to the pan and par boil for 3 minutes then drain. Preheat oven to gas mark 6/200°C. In a bowl whisk together the eggs, then crumble in the feta, add the asparagus and black garlic and season with pepper and salt (not much as feta is quite salty).
- Clean and dry the frying pan used to par boil the asparagus. Add a knob of butter to the pan and pour in the egg mixture and cook over a low heat for 5 minutes, then transfer to the oven and cook for a further 15 minutes or until the frittata is set.
Note: the cooking times illustrated were based on using a 23cm wide x 5cm deep saucepan. Cooking times may vary if using a differently sized frying pan.
Photography and recipe by Natasha Miles