A recipe from Ayoma Gooneratne – Red Chilli Deli
- 25grams butter
- 4 spring onions finely chopped
- 6 eggs lightly beaten
- 250ml milk
- 2 teaspoons whole grain mustard
- 350 grams diced ham
- Salt and pepper
- 8 char grilled asparagus spears
- 100 grams grated gruyere cheese
Melt the butter in a frying pan. Add the spring onions and cook, stirring constantly, until soft and translucent for about a minute. Whisk together the eggs, milk and the whole grain mustard. Stir in the ham and season to taste with salt and pepper. Pour the egg mixture over the onions and cook over a low heat for about 15 minutes or until the frittata is set. Arrange the asparagus over the top of the frittata, sprinkle with the grated cheese. Place under a preheated grill and cook for approximately 2 minutes or until the cheese is melted and golden.
The frittata can be served either hot or cold. Serve with a crisp mixed salad.
Preparation time – 10 minutes
Total cooking time – 20 minutes
Serves – 4