Frittata Recipe - Kids Recipes - Great British Chefs

Grilled asparagus, soft cheese and mint frittata

Starter
easy
4
40 minutes

PT40M

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.

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Ingredients

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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

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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

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

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

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

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

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

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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Bruno Loubet

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.