BRING A PLATE
Get together with friends and have lunch with tasty portable meals.
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.