Stilton & Asparagus Frittata
Here’s a frittata recipe which when served with the salad had the grand total of 8 vegetables included.
- Cherry tomatoes
- Spring Onion
- Red Pepper
I made an easy salsa salad to accompany the frittata using radish, cherry tomatoes, thinly sliced celery and chopped spring onion. Chop the ingredients and then dress with a little olive oil and lemon juice, salt and pepper.
The frittata is made using 6 eggs beaten with a little milk; I then added crumbled stilton and mixed well. Make sure you season the mix well.
The potato, spinach and asparagus I steamed lightly and allowed to dry to prevent the frittata becoming soggy.
Gently heat a little olive oil in a frying pan and fry your sliced red pepper for a couple of minutes, now start adding the rest of the ingredients and pour in the egg mix.
I cooked this slowly on the hob until it started to look set and bubble in the middle. Now time to finish the frittata under a hot grill with a little grated parmesan sprinkled on top.