Annie Bell's Easter frittata recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Annie Bell’ s Easter frittata recipe By Annie Bell - April 17, 2022 Make the most of the new season’s asparagus with this easy frittata. With parmesan, goat’s cheese, mint and lemon, it’s fresh and sprightly, and fab eaten hot or cold. Louise Hagger SERVES 4-6 150g frozen baby broad beans or peas, or a mixture 250g asparagus, ends trimmed and cut into 5cm lengths 6 medium eggs 1 tbsp lemon juice 50g freshly grated parmesan 2 tbsp extra virgin olive oil 150g medium-mature goat’s cheese log, roughly chopped or crumbled 1 tbsp small mint leaves Bring a large pan of water to the boil, add the broad beans or peas and bring the water back to the boil, then add the asparagus spears and cook for 3-4 minutes until they are just tender. Drain the veg using a colander and pass them under a cold tap to stop them cooking any further. Whisk the eggs in a large bowl with some salt and pepper, then whisk in the lemon juice and parmesan. Gently mix in the asparagus spears and broad beans or peas. Heat a grill on high, and also heat a 26cm-28cm nonstick ovenproof frying pan over a medium heat. Add a tablespoon of oil to the pan, tip in the frittata mixture, spreading the veg out evenly and cook for 3 minutes. Arrange the goat’s cheese on top, scatter over the mint leaves, drizzle over another tablespoon of oil especially on the mint leaves, and place under the grill for 3-4 minutes until golden and puffy at the sides. The frittata can be eaten hot or at room temperature. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved