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.
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
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
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.
