Recipes Archive

Breakfast recipes

Basic granola

15 minutes

Asparagus and goats cheese frittata

Serves 3

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

100 g asparagus tips
6 free-range eggs, beaten
100 g chevin (soft goat’s cheese)
Sea salt and freshly ground black pepper, to taste

Method

Trim and steam the asparagus tips. Drain and allow to cool slightly. Mix the beaten eggs with the crumbled cheese.

Heat the oil in a 20 cm pan – you want a thick omelette. Pour in the egg mixture and add the asparagus. Cook very gently – for about 20 minutes – or until the omelette starts comes away from the sides of the pan.

Slide under a hot grill to brown lightly. Season to taste. Serve warm or at room temperature.

DISCOVER MORE CHEESY RECIPES HERE

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Angelhair pasta with mussels

Barbecue pork burgers with caramelised onions

Strawberry, banana and granola smoothie

Granola dessert with raspberry compote

Granola bars

Baby marrow frites with skordalia and olives

Chicken koftas in spicy curry with roast potatoes

Coffee-and-vanilla layered frozen parfait with roast plums

Brandy snaps with berry cream

Moroccan carrot salad

Basic granola

Asparagus and goats cheese frittata

Asparagus and goats cheese frittata

Ingredients

Method