Name: Bacon and asparagus frittata
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 3 rashers rindless bacon, chopped; 1 small leek, trimmed, washed, sliced; 8 eggs; 1/2 cup milk; 1/2 cup grated parmesan cheese; 1 cup cooked risoni pasta; 1 bunch asparagus, cut into 3cm lengths, blanched; 1 punnet cherry tomatoes, halved; baby rocket leaves, to serve

Ingredients

1 tablespoon olive oil

3 rashers rindless bacon, chopped

1 small leek, trimmed, washed, sliced

8 eggs

1/2 cup milk

1/2 cup grated parmesan cheese

1 cup cooked risoni pasta

1 bunch asparagus, cut into 3cm lengths, blanched

1 punnet cherry tomatoes, halved

baby rocket leaves, to serve

Method

1.Heat oil in a medium frying pan on high. Saute bacon and leek 2-3 minutes, or until leek is tender.

2.ln a small bowl, whisk together eggs, milk and half the cheese. Season to taste. Stir through leek mixture and risoni. Preheat grill to high.

3.Spray a non-stick, 16cm frying pan with cooking oil. Place over a medium heat. Pour 1 cup egg mixture into pan to make first frittata. Top with 1/4 of the asparagus and tomatoes. Sprinkle with 1/4 of remaining parmesan. Cook, without stirring, 3 minutes or until base is set.

4.Place pan under grill 2 minutes, or until top has set. Remove from pan. Repeat to make 3 more frittatas.

5.Serve each frittata cut into wedges with rocket leaves.