Asparagus and Goats Cheese Frittata

• 12 eggs, lightly whisked
• 1/2 cup (125ml) thin cream
• 2 tbs finely chopped dill
• 20g butter
• 1 leek, white part only, thinly sliced
• 2 bunches asparagus, trimmed, diagonally cut into 3cm pieces
• 100g goat’s cheese, crumbled
• Toast, to serve
• Mixed salad leaves, to serve

1 Preheat grill on high. Whisk the eggs, cream and dill together in a medium bowl. Season well with salt and pepper.

2 Melt the butter in a large (20cm base measurement) frying pan over medium heat until foaming. Add the leek and cook, stirring, for 5 minutes or until leek softens. Add the asparagus and cook, stirring, for 2 minutes or until bright green and tender but still crisp.

3 Pour egg mixture over the leek mixture in frying pan. Gently stir to combine. Reduce heat to low and cook for 4-5 minutes or until frittata is almost set but the top is still runny. Remove from heat. Sprinkle the goat’s cheese evenly over the top.

4  Place the frying pan under preheated grill for 2 minutes or until frittata is set and top is lightly browned. Use a spatula to loosen the frittata and slide onto a clean work surface. Cut into wedges and place on serving plates. Serve immediately with mixed salad leaves.