Name: Asparagus, corn and goat’s cheese frittata
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 cobs sweet corn; 1 tablespoon olive oil; 1 bunch asparagus, cut into 3cm pieces; 2 small zucchini, cut into 3cm batons; 3 green onions, sliced; 8 eggs, lightly beaten; 1/2 cup mint leaves, torn; 200 gram goat's cheese; salad (optional), to serve

Ingredients

2 cobs sweet corn

1 tablespoon olive oil

1 bunch asparagus, cut into 3cm pieces

2 small zucchini, cut into 3cm batons

3 green onions, sliced

8 eggs, lightly beaten

1/2 cup mint leaves, torn

200 gram goat's cheese

salad (optional), to serve

Method

1.Remove corn kernels from cobs. Preheat grill to medium-high.

2.Heat half of oil in a heavy-based frying pan on medium-high. Cook corn kernels, asparagus, zucchini and green onion for 5 minutes, stirring, until just tender. Transfer vegetables to a large bowl and add eggs and 1/3 cup of mint. Season to taste.

3.Heat remaining oil in cleaned frying pan on medium. Pour in egg and vegetable mixture and cook for 5-7 minutes, until almost set. Use a spatula to check that underside of frittata is cooked.

4.Wrap frying pan handle in foil if it is not heatproof. Top frittata with dollops of goat’s cheese, pushing gently into egg mixture.

5.Place frying pan under grill and cook for 3-4 minutes, until golden and just set. Garnish with remaining mint and serve with salad, if you like.

Women's Weekly Food