Feast Magazine, October 2011 (#2)

  • Asparagus frittata (page 28)

    from Feast Magazine, October 2011 (#2) Feast Magazine, October 2011 (#2) by Matthew Evans

    • Categories: Egg dishes; Main course; Cooking for 1 or 2; Italian; Vegetarian
    • Ingredients: eggs; Parmesan cheese; asparagus
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  • Asparagus frittata

    • IngridO on September 09, 2014

      8 ProPoints per serve.

  • Pita

    • chrisguzzi on December 11, 2011

      I use fresh reduced fat ricotta. I prefer the Seville orange marmalade to cumquat marmalade. I don’t use a food processor, I just chop the marmalade with the chocolate (Haigh's couverture) on a chopping board and pop it all into the ricotta together. I also add a dash of orange blossom water with the vanilla extract. Plunger coffee would work fine. Everyone who has had loves it.

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  • Published Oct 01 2011
  • Format Magazine
  • Page Count 162
  • Language English
  • Countries Australia