Grilled asparagus, soft cheese and mint frittata
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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
Metric
Imperial
- 12 asparagus spears
- 8 eggs, extra large
- 2 tbsp of fresh mint, finely chopped
- 40g of butter
- 150g of low fat cream cheese
- 2 pinches of salt
- 3 pinches of black pepper
- 4 tbsp of vegetable oil
- 1 1/2 tbsp of olive oil
SAVE RECIPE
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
- 12 asparagus spears
- 1 tbsp of olive oil
- 1 pinch of salt
- 1 pinch of black pepper
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
- 8 eggs, extra large
- 2 tbsp of fresh mint, finely chopped
- 1 pinch of salt
- 1 pinch of black pepper
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
- 1/2 tbsp of olive oil
- 1 pinch of black pepper
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