Vegetable Frittata with Harissa Mayonnaise

Frittatas work with almost any ingredient that suits your personal taste, fulfilling as a hot main course or chilled as a nibble or canapé.

INGREDIENTS TO GET READY

8 x Large Eggs

6 x Asparagus Spears

60g Purple Sprouting Broccoli

50g Bell Pepper Strips

1 x Generous Pinch Spanish Passion Sweet Smoked Paprika

100g Crumbled Manchego Cheese

50g Spanish Passion Chickpeas

100g Sweet Potato (2cm dice)

1 x Red Onion Finely Chopped

1 x Courgette (2cm dice )

200ml Creme Fraiche

4 Clove Garlic Crushed and Chopped

Harissa Mayonnaise

400ml Thick Mayonnaise

PUT IT TOGETHER

1. Spray a flan ring or frying pan with butter or oil, line with parchment paper and oil again.

2. Crack the eggs into a bowl, season with salt and pepper and allow to stand for 5 minutes (this will start to break the egg white down and reduce whisking so that the egg doesn’t become too fluffy)

3. Cut the asparagus into 2cm pieces (discard the woody base) then cut the broccoli into small florets and slice the stems.

4. Blanch all the vegetables in rapidly boiling water for approximately 3 minutes, drain refresh and dry.

5. Gently whisk the eggs and add all the ingredients, mix well and pour into the flan ring.

6. Place the frittata into a preheated oven for approximately 50 minutes until the frittata is firm to the touch.

7. It's Ready to Serve - The Frittata will be delicious hot or cold! Serve with Harrisa Mayonnaise