Recipe: Asparagus, goat cheese and caper frittata
Simple enough for the kids to help with, Callum Hann’s frittata recipe is made in individual portions – perfect for easy weekly meal-prep.
Asparagus, goat cheese and caper frittata
Makes 12
2 bunches asparagus, woody ends cut off and sliced into 2cm lengths
200g goat cheese
1 tbsp capers
1/2 bunch chives, finely sliced
Freshly cracked black pepper
12 eggs
1/2 cup milk
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Preheat oven to 200C. Lightly grease a twelve-hole regular muffin pan, then line each muffin hole with a square of baking paper (or patty pan or similar). Into the muffin spaces, evenly distribute the asparagus pieces, goat cheese, capers, chives and a crack of black pepper to taste. Whisk together eggs and milk in a large jug. Carefully pour the egg mixture into each hole until equally divided. Bake for 15-20 minutes or until golden brown and puffy.
This recipe first appeared in the February 2018 issue of SALIFE.
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