Grilled asparagus, soft cheese and mint frittata


First published in 2015
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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
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
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
First published in 2015
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