BRING A PLATE

Get to­gether with friends and have lunch with tasty por­ta­ble meals.

Homes+ (Australia) - - CONTENTS -

These por­ta­ble meals are per­fect for a sum­mery lunch or week­end pic­nic.

AS­PARA­GUS AND TOMATO FRITTATA SERVES 8 PREP 20 MINS COOK 20 MINS

✚ 8 eggs

✚ 1/4 cup milk

✚ 1/3 cup coarsely grated cheddar cheese

✚ 1/4 cup small fresh basil leaves

✚ 100g firm fresh ri­cotta cheese ✚ 170g as­para­gus, trimmed

✚ 200g mini roma toma­toes, halved 1 Pre­heat oven to 220°C/200°C fan. 2 Whisk the eggs, milk and cheese in a large jug. Sea­son.

3 Heat an oiled 17cm (base mea­sure­ment) oven­proof fry­ing pan over medium heat. Add egg mix­ture to pan and cook for 3 mins, scrap­ing edges of egg into cen­tre of pan. Top with the basil, ri­cotta, as­para­gus and tomato. Cook frittata over medium heat for 2 mins or un­til base and edges are al­most set. Trans­fer pan to oven and bake, un­cov­ered, for 15 mins or un­til set and browned lightly. Stand 5 mins.

4 Slide onto plate. Cut into 8 pieces.

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