Spring is finally here and so is an array of fresh spring fruits and vegetables. Try some of these spring-inspired recipes this season!
Breakfast *Asparagus and Leek Frittata*
Olive oil spray
¼ cup olive oil
2 large leeks (pale part only), trimmed
2 bunches asparagus, trimmed, cut into 4cm lengths
2 garlic cloves
2 tablespoons chopped basil leaves
8 free-range eggs
¼ cup (20g) grated parmesan cheese
500g vine-ripened cherry tomatoes
2 cups mixed salad leaves
Preheat oven to 200°C. Lightly oil a 1.2L rectangular baking dish with oil spray.
Heat 2 tablespoons oil in a pan over medium heat. Cook leek, asparagus and garlic for 5 minutes, stirring until slightly softened. Stir in basil, then remove from heat.
Beat eggs and milk in a bowl, then season and stir in leek mixture. Pour into baking dish, scatter with cheese and bake for 20 minutes or until firm in centre. Cool.
Place tomatoes on a baking tray, drizzle with remaining 1 tablespoon oil, then season. Bake for 10 minutes or until starting to soften. Slice frittata and serve with the tomatoes and salad.
Lunch *Warm Chicken Salad*