Name: Asparagus, tomato, ricotta and basil frittata
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 170 gram (5½ ounces) asparagus; 200 gram (6½ ounces) mini roma tomatoes; 8 eggs; 1/4 cup (60ml) milk; 1/3 cup (40g) coarsely grated cheddar cheese; 1/4 cup small fresh basil leaves; 100 gram (3 ounces) firm ricotta

Ingredients

170 gram (5½ ounces) asparagus

200 gram (6½ ounces) mini roma tomatoes

8 eggs

1/4 cup (60ml) milk

1/3 cup (40g) coarsely grated cheddar cheese

1/4 cup small fresh basil leaves

100 gram (3 ounces) firm ricotta

Method

1.Preheat oven to 220°C/425°F.

2.Trim asparagus; cut tomatoes in half.

3.Whisk eggs, milk and cheese in large jug; season.

4.Heat an oiled 17cm (6¾-inch) ovenproof frying pan. Add egg mixture to pan; scrape edges inward for about 3 minutes. Top with basil, ricotta, asparagus and tomatoes. Cook frittata, over medium heat, about 2 minutes or until base and edges are set. Transfer pan to oven; bake frittata, uncovered, about 15 minutes, or until set and browned lightly. Stand 5 minutes.

5.Slide frittata onto a serving plate; cut into 8 pieces.

You need a frying pan with a heatproof handle for this recipe. If the handle of your pan is not heatproof, wrap it in 2 layers of foil. Frittata can be eaten hot, warm or at room temperature.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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