Asparagus & Feta Frittata
by Jan Brandon on Channel 10)
300g block Red Hill Cheese Feta (or other firm feta)
2 large red peppers
1 bunch of spring onions
6 large eggs
600 ml cream
1 cup self-raising flour
1/4 teaspoon salt
Pre-heat oven to 180°C.
You'll need 2 baking trays, one to fit inside the other to form a water bath.
Lightly oil the smaller one and sit inside the larger.
Brush the red peppers lightly with oil, then bake in a hot oven for long enough
to blister the skins.
Peel and de-seed peppers and cut into 1cm wide strips.
Blanch the asparagus in boiling water for 1 minute, then dip into icy cold water.
Chop spring onions into small discs.
Cut feta block into strips 1cm x 1cm.
Blend together the batter ingredients until smooth. Fold in spring onions.
Pour 1/3 of mix into the smaller tray.
Arrange alternating strips of asparagus, feta and red pepper using half of the
Pour in another 1/3 of batter mix, then layer the rest of the strips.
Finally, pour in the remainder of the batter and wriggle it around to fill any
Place tray of ingredients inside the larger tray, and surround it with boiling
Bake on the middle shelf of oven at 180°C for 35 minutes.
When cool, cut to serving size to reveal the colourful ends of vegetables interspersed
with the white feta.
batter can also be folded through a variety of vegetables with the feta.
- Sweet corn kernels with red pepper & lots of finely-chopped parsley.
- Mushroom, spring onions & finely-grated carrot.
- Any combination of your favourite vegetables.