When I think of a frittata, my mind automatically takes me back to my living-in-a-dorm University days. On a Sunday night, the canteen would present to us leftovers from the week… in frittata form. Think stodgy, misshapen and strangely brown lumps (drooling yet?). Needless to say, this skewed my opinion on the classic frittata and turned my previous “ooh yum” into a “get it away from me!!”. This was unfortunate as my dad used to make mind-bogglingly delish frittatas at home growing up!
Well, I am pleased to report that my opinion on frittatas has now officially turned back into a “hell yes!”. What restored my faith is this little guy here:
Asparagus, goats cheese and sweet potato frittata. Asparagus? Yum. Sweet potato? Yummo. Goats cheese? OH SWEET LORD GET IN MY MOUTH. This combination is a dream, and I paired it up with a nice tangy, peppery radish and rocket salad.
I was SO lucky to be plucked from the masses to win a box of fresh veggies from Matt Moran and his restaurant Chiswick here in Sydney. Included were the asparagus spears and radishes, which is what inspired this whole ensemble!
To recreate this at home (and I highly recommend you do!), you will need:
– 6 eggs
– 4 spears of fresh asparagus
– 1/2 a sweet potato
– 1/2 tsp salt
– Cracked black pepper (to taste)
– 20g unsalted butter
– Good quality goats cheese or curd
– Fresh parsley
– Preheat grill in the oven to 180°C
– Boil sweet potato in its skin. Once it’s cooked through, drain and put aside to cool
– Once the sweet potato is cool enough to handle, peel the skin off and dice into cubes
– Slice the asparagus spears on an angle (into ~4-5 segments each spear. Remember to chuck the woody bottoms!)
– Place the asparagus in a small saucepan and pour boiling water over the top
– Lightly whisk the eggs with the salt and pepper and chopped parsley (a good pinch)
– Melt the butter in a non-stick pan (be sure not to let the butter brown)
– Pour your egg mixture in, drain your asparagus and then scatter them in the pan along with the sweet potato
– Turn the heat down, and let it cook for a few minutes until the sides set (approx 2-3 mins)
– Place the pan under the grill and allow to cook until the top is nice and golden, and the edges have slightly puffed up
– Ease the frittata out of the pan with a spatula and pop onto a plate – top with goats cheese, extra parsley and cracked black pepper
Et voilà! It’s so incredibly light and simple, but don’t be fooled – it’s mightily delicious.
I hope you enjoy this recipe. Let me know if you whip it up at home!