Ingredients

The following ingredients have 4 Servings
  • 2 bunches baby asparagus, trimmed
  • 8 eggs
  • 1/3 cup (80ml) milk
  • 75g grated parmesan
  • 400g ricotta
  • 1 tbs thyme leaves, chopped
  • 250g baby truss tomatoes or cherry tomatoes
  • 2 tbs extra virgin olive oil
  • Micro rocket to serve (optional)

Instruction

  • Preheat oven to 200°C. Grease and line a 20x30cm lamington pan with baking paper.
  • Bring a saucepan of water to the boil. Add the asparagus and cook for 1 minute then drain and rinse under cold water.
  • Combine eggs, milk, parmesan, ricotta, half the thyme and season. Pour into tin and top with asparagus. Bake 25 minutes or until risen and cooked through.
  • Place the tomatoes on a tray lined with baking paper, drizzle with oil then scatter with remaining thyme. Season and roast on the shelf under the frittata.
  • Serve frittata with tomatoes and micro rocket.