The frittata has been food theme of the last 2 weeks. Not only is it a great fridge-bottom dinner, I’m currently teaching a mini version of this basic recipe to kids. With it I’ve managed to convert some egg haters to egg fans. What is great about the recipe is that it can be eaten warm from the oven or next day cold in a lunch box. The fillings are very much interchangeable and is perfect as quick dinner as it’s just a case of a bit of whisking, throwing it in the pan and leaving it to bake in the oven.
With the asparagus season coming to an end we have been eating loads of these delicious green spears. As it’s not available for much longer it has meant we’re getting bargains of 20-30 spears for as little as £2.50. At the beginning of the season I was seeing bunches of 5 spears for not far off £5.
The cornflower addition isn’t essential, but it does help to make the frittata fluffier. Other popular fillings here are spinach, feta & mint; Cheddar, bacon & mushroom plus basic cheese and cherry tomato.
Spinach & Feta Frittata
1 tbsp cornflour
1) Heat oven to 220oc. Blend the cornflower with a bit of milk, then whisk in the rest of the milk and eggs. Season with salt and pepper.
2) Line 8in x 8in baking tin with baking parchment. Pour in the egg mix, then lay the asparagus spears in the tin. Bake for 20 min until firm and golden. Can be eaten warm or cold.