- 12 eggs, lightly whisked
- 1/2 cup (125ml) thin cream
- 2 tbs finely chopped dill
- 20g butter
- 1 leek, white part only, thinly sliced
- 2 bunches asparagus, trimmed, diagonally cut into 3cm pieces
- 100g goat’s cheese, crumbled
- Toast, to serve
- Mixed salad leaves, to serve
1 Preheat grill on high. Whisk the eggs, cream and dill together in a medium bowl. Season well with salt and pepper.
2 Melt the butter in a large (20cm base measurement) frying pan over medium heat until foaming. Add the leek and cook, stirring, for 5 minutes or until leek softens. Add the asparagus and cook, stirring, for 2 minutes or until bright green and tender but still crisp.
3 Pour egg mixture over the leek mixture in frying pan. Gently stir to combine. Reduce heat to low and cook for 4-5 minutes or until frittata is almost set but the top is still runny. Remove from heat. Sprinkle the goat’s cheese evenly over the top.
4 Place the frying pan under preheated grill for 2 minutes or until frittata is set and top is lightly browned. Use a spatula to loosen the frittata and slide onto a clean work surface. Cut into wedges and place on serving plates. Serve immediately with mixed salad leaves.