Bruno Loubet's grilled asparagus, soft cheese and mint frittata recipe

  • Serves 4
  • 20mins to prepare and 20mins to cook
  • 474 calories / serving
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(h)easy cheesy asparagus frittata Great Britsh Chef TESCO

This recipe is definitely one to add to your kids’ cooking repertoire. Not only can the toppings be experimented with but it’s a simple dish that’s sure to be a source of inspiration time and time again. 

  1. Drizzle the asparagus with olive oil and season with salt and pepper on a plate. Roll the asparagus around so that the seasoning sticks. Encourage your little helpers to get involved with this step.
  2. Barbecue the asparagus or place them under a hot grill for approximately 3-4 minutes - do not overcook the spears as you want them to retain a bit of crunch.
  3. Into 4 separate bowls crack the eggs and place 2 per bowl. Whip with a fork until foamy and into each bowl add the salt, pepper and chopped mint.
  4. Over a medium heat and add the oil and butter into a small frying pan. Pour 1 bowl of the whipped egg mixture and stir quickly with the back of a fork.
  5. After approximately a minute or so when the frittata is half set, arrange a few asparagus and some soft cheese on top.
  6. Reduce the heat and leave for another minute. Slide the frittata onto a plate and repeat the process.
  7. To taste, grind some black pepper over the frittatas and drizzle a little olive oil. Serve immediately.

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  • Ingredients

  • 12 asparagus spears
  • 8 extra large eggs
  • 4tbsp vegetable oil
  • 40g (1½ oz) butter
  • 2tbsp fresh mint, finely chopped
  • 150g (5oz) cream cheese, low fat
  • 2 pinches salt
  • 3 pinches black pepper
  • 1½tbsp olive oil
  • Energy 1960kj 474kcal 24%
  • Fat 43g 61%
  • Saturates 14g 71%
  • Sugars 1g 1%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 1.2g Protein 19.2g Fibre 1.4g


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