Asparagus, Leek & Feta Frittata

Ingredients

Potatoes

• 400g potatoes, diced 3cm
• 1 pack tarragon blend
• 1 drizzle of oil
• 1 garlic clove, minced
• 1 Tbsp butter, melted

Frittata

• 1/2 leek, cut in half lengthways & thinly sliced
• 1 bunch asparagus, sliced 3cm
• 4 eggs
• 1/4 cup lite sour cream
• 1/2 tsp salt
• 1 drizzle of oil
• 150g frozen peas
• 100g feta cheese, crumbled
• 1/2 pack rocket
• 1 drizzle of olive oil
• 1 tsp balsamic vinegar

To Serve

• 1 bunch mint, leaves picked
• 2 Tbsp Maison Therese Balsamic Onion Relish
• 2 Tbsp lite sour cream

Serves 2

Method

1. Before you start preheat oven to 230°C (or 210°C fan bake). If you don’t have an oven-proof fry-pan, set aside a medium baking dish.
2. Prep potatoes and toss on a lined oven tray with tarragon blend and oil. Season with salt and pepper and roast on lower oven rack for 25-30 minutes, until golden and tender.
3. Prep frittata. Prep leek and asparagus and set aside. In a medium bowl, whisk together eggs, first measure of sour cream and salt, until combined. Heat oil in a medium, oven-proof fry-pan on medium-high heat. Cook leek with a pinch of salt for about 4 minutes, until softened. Add peas and cook for a further 1-2 minutes, stirring, until peas are tender. Transfer to baking dish, if using.
4. Cook frittata. Remove pan from heat and pour egg mixture over veggies. Scatter over asparagus and feta. Season with salt and pepper. Bake on upper oven rack for 15-20 minutes, until egg is set and cooked through.
5. Meanwhile, prep rocket in a medium bowl, toss rocket with olive oil, balsamic vinegar and a pinch of salt. Set aside to serve.
6. To finish prep garlic. Once potatoes have finished roasting, remove tray from oven, add garlic and melted butter to tray and toss to coat. Season to taste with salt and pepper. Prep mint.
7. Serve potatoes, rocket and frittata topped with Balsamic Onion Relish, remaining sour cream and mint.