Prep 15 mins
Cook 30 mins
A recipe considerably adapted from a 1998 Home Beautiful magazine. A very tasty not too 'eggy' frittata. Serve this with a fresh carrot salad - suitable for vegetarians as well. The original recipe called for strong blue cheese, however I substituted a tasty cheese. Additions such as mushrooms and red capsicum makes this even better.Can also be baked in a pre-heated hooded barbecue.
- 4 bunches asparagus
- 4 tablespoons chopped chives
- 2 tablespoons chopped parsley
- 1 tablespoon dried sweet marjoram
- 1⁄2 teaspoon garlic powder
- 200 g cheddar cheese
- 4 tablespoons fresh parmesan cheese, grated
- 1 cup self raising flour
- 60 g butter, melted
- 5 eggs
- 1 cup milk
- 1 teaspoon cracked pepper
- 2 -4 spring onions, chopped
- Lightly steam the asparagus, until tender, but not mushy.
- Combine the remaining ingredients, except the spring onions and parmesan cheese in a bowl.
- Arrange the asparagus neatly in a buttered swiss-roll tin (or loaf pan).
- Pour on the batter and sprinkle with chopped spring onion.
- Bake for 30 minutes in a pre-heated 180 degree celcius oven until lightly browned on the top.
- Sprinkle the parmesan over the top after 20 minutes of baking.
- Serve warm or cold.
- Note:This can also be baked in a pre-heated hooded barbecue, with the outside burners on moderate, and the central burners turned off. Put the hood down and bake for 15 minutes, then reduce the burners to low and bake for another 10-15 minutes.
- Note: This recipe can be succesfully halved, using 3 eggs.
I scaled this back to 3 serves and the DM and I enjoyed very much for lunch with a salad. I baked it in a loaf pan and it only took 15 minutes all up in a 175C fan forced oven. Thank you Good Looking Cooking the sharing, made for Swap #22 November 2008.