When it comes to one of those lazy Sundays where the whole day is planned around breakfast, which can happen anywhere between breakfast and lunchtime, I go for warming and wholesome. Frittata is a total go-to for me, but I’m always looking for ways to mix it up and surprise myself. One way to do that is to work with what’s in season, and artichokes are one of my great weaknesses. I also love the tart-like crust the granola brings to the party.
Caponata Baked Frittata with Asparagus and Granola Salad
SERVES: 4 | PREP TIME: 10 minutes | COOKING TIME: 50 minutes
8 eggs, large
200 ml milk
100 g Forage and Feast Gouda cheese with cumin, grated.
170 g asparagus sliced thinly.
100 g Kellogg’s Granola (of your choice)
30 g butter, melted.
To taste salt
To taste black pepper
Preheat the oven to 170 °C. In a medium mixing bowl whisk the eggs and milk together and stir in the grated cheese and two-thirds of the asparagus and season. Mix the butter and granola together and place at the bottom of the ramekins. Pour the egg mixture on top and bake for 30 – 40 minutes and garnish with fresh asparagus.