When the sun is shining, the last thing to do us spend hours cooking. In fact, we just want to get outside and take our meal with us even if its only out into the garden.
The frittata recipe is a quick and simple supper or a picnic lunch for summer.
200g fresh asparagus, trimmed, cooked and cute into short lengths
200g fresh broad beans, cooked
2 tbsp chopped chives
1/2 tbsp butter
250g small new potatoes, cooked and thickly sliced
120g Philadelphia Light
Get Cooking :
1. Whisk the eggs, then stir in the cooked asparagus and beans with the chives.
2. Melt the butter in a non-stick, heavy based, medium frying pan. Add the potato slices and egg mixture. Cook gently until set and the underside is golden.
3. Dot teaspoons of Philadelphia across the top and op under a preheated grill until golden
4. Slide the fritta onto a serving dish and cut into wedges. Serve hot or cold
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