Grilled asparagus, soft cheese and mint frittata

When it comes into season, asparagus can be eaten for breakfast, lunch and dinner, and these individual frittatas from Bruno Loubet are the perfect example. A simple brunch dish, asparagus, mint and cream cheese are ideal flavours for Spring.

First published in 2015
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Ingredients

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Method

1
On a plate, drizzle the asparagus in olive oil and season with salt and pepper. Roll the asparagus round on the plate so that the seasoning sticks
2
Grill the asparagus on the barbecue or under a hot grill for approximately 3-4 minutes - be careful not to overcook as you want the spears to retain a bit of crunch
3
Crack the eggs into 4 separate bowls - 2 per bowl. Whip the eggs with a fork until foamy. Add salt, pepper and chopped mint to each bowl
4
Place a very small frying pan over a medium heat and add oil and butter. Pour in 1 bowl of the whipped egg mixture and stir quickly with the back of a fork
  • 1 tbsp of vegetable oil
  • 10g of butter
5
After approximately 1 minute, or when the frittata is half set, arrange some asparagus and soft cheese on top
  • 38g of low fat cream cheese
6
Lower the heat and cook for another minute. Carefully slide the frittata onto a plate. Repeat the process to make the rest of the frittatas
  • 3 tbsp of vegetable oil
  • 30g of butter
  • 112g of low fat cream cheese
7
To finish, grind some black pepper over the frittatas and drizzle in a little olive oil. Serve immediately
First published in 2015
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After stints at Le Manoir aux Quat’Saisons, Le Petit Blanc and The Four Seasons Inn on the Park, Bruno Loubet quickly set about making a name for himself as a chef and restaurateur.

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