ASPARAGUS & FETA FRITTATA

(Presented on Channel 10)

Ingredients
400g asparagus
300g block Red Hill Cheese Feta (or other hard feta)
2 large red peppers
1 bunch of spring onions

Batter Ingredients
6 large eggs
600 ml cream
1 cup self-raising flour
1/4 teaspoon salt

Pre-heat oven to 180 degrees C.
You'll need 2 baking trays, one to fit inside the other to form a water bath.


Lightly oil the smaller one and sit inside the larger.
Brush the red peppers lightly with oil, then bake in a hot oven for long enough to blister the skins.
Peel and de-seed peppers and cut into 1cm wide strips.
Blanch the asparagus in boiling water for 1 minute, then dip into icy cold water.
Chop spring onions into small discs.
Cut feta block into strips 1cm x 1cm.
Blend together the batter ingredients until smooth. Fold in spring onions.
Pour 1/3 of mix into the smaller tray.
Arrange alternating strips of asparagus, feta and red pepper using half of the total.
Pour in another 1/3 of batter mix, then layer the rest of the strips.
Finally, pour in the remainder of the batter and wriggle it around to fill any air pockets.
Place tray of ingredients inside the larger tray, and surround it with boiling water.
Bake on the middle shelf of oven at 180 degrees C for 35 minutes.
When cool, cut to serving size to reveal the colourful ends of vegetables interspersed with the white feta.

This batter can also be folded through a variety of vegetables with the feta.
Choose from:
- Sweet corn kernels with red pepper & lots of finely-chopped parsley.
- Mushroom, spring onions & finely-grated carrot.
- Any combination of your favourite vegetables.