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The delicious flavours of thyme and feta bring a special touch to this simple-to-throw-together dish.

Asparagus and feta frittata. Photography by Jana Langhorst
Serves: 12 (2 frittatas)
Fresh from the garden: Asparagus, eggs, onions, thyme
Season: Spring/summer

So many cultures have their own versions of this egg-based savoury dish. The Spanish have tortilla, the Arabs have eggah, and in Iran similar baked omelettes are known as kuku. In any language, it’s delicious.

Note: This recipe can be halved if making a starter or serving a smaller number of people.

Ingredients

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Equipment

What to do

  • Remember to put a damp tea towel under your chopping board to stop it from slipping.

  • 1. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 2. Preheat the grill to high.

  • 3. Brush the griddle pan with olive oil and heat over a medium heat.

  • 4. Using the tongs, place the asparagus across the griddle lines and cook, turning regularly, until the asparagus is lightly browned. Remove from the heat and set aside.

  • 5. Break the eggs into the large bowl, add the feta and cream, then whisk briefly until combined. Season with the salt and pepper.

  • 6. Heat the two frying pans over a medium heat. Add a small amount of olive oil to each frying pan, then add half of the onion to each pan. Lightly sauté the onion until it becomes translucent, about 5 minutes.

  • 7. Pour half of the egg mixture into each pan and let it cook for a few minutes.

  • 8. Place half of the asparagus in each pan, gently placing the stalks in the egg mixture like rows of soldiers.

  • 9. Sprinkle half of the thyme over each frittata.

  • 10. Cook gently until each frittata begins to pull away from the edge and bottom of each pan, and looks set and golden brown.

  • 11. Put the frittatas under the grill, one at a time and cook until lightly browned.

  • 12. Remove the frittatas from the grill and set aside to cool slightly before sliding them out onto serving plates.

  • 13. Cut the frittatas into wedges and serve.

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