- 1 1/2 tbs olive oil
- 1 small leek, washed and sliced
- 250g (2 cups) asparagus, woody ends removed
- 12 large eggs
- 100ml milk
- 4 tbs butter
- 1 cooked beetroot, thinly sliced
- 3-4 radishes, thinly sliced
- 1 handful dill, chopped
- 1 handful flat-leaf parsley, chopped
- Salt and pepper
Heat the oil in a frying pan set over a medium heat until hot. Add the leek and a pinch of salt, and cook for around 6-8 minutes, or until softened. Remove from the pan and set aside.
Cook the asparagus in a large saucepan of salted, boiling water for about 3 minutes, or until just tender. Drain well, refresh in a bowl of iced water, then drain again. Pat dry with kitchen towel and cut into bite-sized pieces.
To make the frittata base, beat three eggs with a splash of milk and some salt and pepper to taste in a mixing bowl.
Melt 1 tablespoon butter in a large non-stick fry pan set over a moderate heat. Add the beaten egg and tilt the pan to ensure the mixture covers the surface.
Let the egg set for 1 minute before scattering some beetroot, radishes, leek and asparagus on top. Partially cover the pan with a lid and cook over a reduced heat until the egg is set and no longer runny. Top with some chopped herbs and more salt and pepper before sliding out onto a serving plate.
Repeat steps 3-5 for the remaining frittatas.