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Ingredients

Preheat oven to 150 degrees C

  • 1 leek
  • 100 grams Fetta
  • 50 grams Baby Spinach
  • 12 eggs
  • 50ml olive oil
  • 300ml cream
  • 12 asparagus spears – grilled

Method 

Chop leek and sweat in a pan with warm oil, add baby spinach to wilt.

Whisk eggs in a bowl, add cream and crumbled fetta.

Combine leek and spinach to egg mix.

Pour into greased jumbo muffin pans

Bake at 150 degrees till set.

Split fritattas to serve, top each base with pesto mushrooms, 2 grilled asparagus. Place lid back on top and add a side dish of tomato relish.

Pesto Mushrooms

  • Roughly chop 500g mushrooms and saute lightly in a pan with a knob of butter.
  • Add a dash of white wine to deglaze.
  • Stir in 240g of Basil Pesto, keep warm until served.