Hartlief big pan frittata
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Ingredients
- 6 large asparagus or 10 small asparagus
- Balsamic and olive oil dressing
- onion, chopped
- 80 ml Melted butter
- 10 Free-range eggs
- 100 ml Cream
- 250 ml Matured cheddar, grated
- 100 g Hartlief Windhoek or Edel Salami see products
- 50 g Piquant peppers
- 15 Black olives
- Salt and freshly ground black pepper
Ingredients
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Instructions
- Preheat oven to 180°C.
- Rinse asparagus and flash fry in olive oil for about four minutes. Cut into chunks
- Sauté onions in 20ml butter.
- Beat eggs, cream, salt and pepper together.
- Heat non-stick frying pan on low heat and add remaining butter.
- Pour egg mixture into frying pan and cover with a lid. Cook on a low heat for five to six minutes.
- Remove from the heat and add the remaining ingredients.
- Place into the oven and bake the frittata until the egg is set in the middle.
- Enjoy!
