Kale, Ricotta and Asparagus Frittata
We are positively drooling over this kale, ricotta and asparagus frittata baked in our beautiful fluted quiche dish. Make the most of these cold nights with hot, steamy meals the whole family will love. We love this recipe thoughtfully prepared by our friends at @thefamilyfoodie_au and showcased in our stunning bakeware collection. Easy to use, easy to clean, easy to cook, our range of bakeware will make creating your favourite dishes simple and efficient.
Give it a try and don’t forget to tag us in your socials! @houseandgardenofsa
PREP TIME: 15 MINS
COOK TIME: 45-60 mins
SERVES: 6
INGREDIENTS
1 tbsp garlic infused olive oil
½ bunch kale, roughly sliced, thick stems removed
Salt & pepper
1/2 bunch dill, finely chopped
¼ bunch parsley, finely chopped
6 mint leaves, finely chopped
8 eggs
300gm smooth ricotta
200gm danish feta, crumbled
1 bunch asparagus, sliced in half
About 10 cherry tomatoes, halved
METHOD
Heat a large fry pan over medium heat and add garlic infused olive oil. Add the chopped kale and sauté for 5-6 mins till softened and bright green. Place in a large bowl and set aside to cool.
Add salt, pepper and fresh herbs to the kale.
In another bowl mix the eggs and ricotta till smooth. Season with some salt and pepper.
Add the kale and herbs to the egg mix and mix well to combine.
Pour mixture into a well greased quiche dish. Crumble in the feta, arrange the asparagus spears on top and wedge the cherry tomatoes into the gaps.
Bake at 180 degrees for 45-60 mins till edges are starting to golden and the the frittata is just set in the middle.
For more recipes and family meal ideas, follow our friends @thefamilyfoodie_au on Instagram! Enjoy a kale, ricotta and asparagus frittata baked with our delicious range of cookware, bakeware and servingware brought to you by House & Garden.
