Type: Big dishes/Starters

Difficulty: Intermediate

Serves: makes two frittatas; serves 12 at home or 24 tastes in the classroom

Fresh from the garden: asparagus, eggs, onion, thyme

Recipe source: Adapted from a recipe by Karyn Duance, Learning and Support Delivery Officer, Stephanie Alexander Kitchen Garden Foundation

So many cultures make versions of egg-based ‘cakes’. The Spanish have their ‘tortilla’, the Arabs have ‘eggah’ and in Iran similar baked omelettes are known as ‘kuku’. In Provence, thick omelettes flavoured with different vegetables are sometimes layered and become ‘crespeu’.

• chopping boards & non-slip mats
• kitchen scales
• pastry brush
• griddle pan
• tongs
• tea towel
• 2 small bowls
• 1 large bowl
• whisk
• 1 large knife
• 2 heavy based frying pans
• egg flipper/spatula
• serving plates

• olive oil – for brushing and sautéing
• 2 bunches of asparagus, approx 16 stalks
• small bunch thyme
• 200 g feta
• 125 ml cream
• 10 eggs
• salt
• freshly ground black pepper
• 2 onions

• Set out your ingredients.
• Preheat the grill to high.

Prepare the asparagus

• Snap the woody ends from the asparagus.
• Brush the griddle pan with olive oil and heat to a medium heat. Once the pan is hot, place the asparagus stalks across the griddle lines, using the tongs. Turn the asparagus regularly. Remove the asparagus from the heat when they are lightly browned.

Prepare the thyme

• Wash the thyme and strip the leaves from the woody stems.
• Lightly chop the leaves and set aside in one small bowl.

Prepare the feta and eggs

• Set the feta aside in the other small bowl.
• Break the eggs into the large bowl, add the cream and whisk briefly until mixed. Season with salt and pepper.

Prepare & cook the onions

• Finely chop the onions.
• Heat the two frying pans over medium heat on the stovetop. Add a small amount of olive oil to each of the frying pans, then add half of the onion to each pan. Lightly sauté the onion until it becomes translucent.

Cook the frittata

• Pour half of the egg mixture into each pan and let it cook for a few minutes, then place half the asparagus in each pan, gently placing the stalks in the egg mixture like a row of soldiers.
• Crumble half the feta evenly into each pan.
• Sprinkle half the thyme across each frittata.
• Cook gently on the stovetop until each frittata begins to pull away at the edges and the bottoms look set and golden brown. Then put the frittatas under the grill, one at a time.
• Cook until lightly browned. Remove the frittatas from the grill and allow them to cool slightly before sliding them out onto plates.

Serve the frittata

• Cut the frittatas into wedges to serve.