Asparagus and Leek Frittata with roasted Tomatoes and Salad

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Ingredients List

Olive oil spray
1/4 cup (60ml) olive oil
2 large leeks (pale part only), trimmed
2 bunches asparagus, trimmed, cut into 4cm lengths
2 garlic cloves, crushed
2 tablespoons chopped basil leaves
8 free-range eggs
1/3 cup (80ml) milk
1/4 cup (20g) freshly grated parmesan
500g vine-ripened cherry tomatoes
2 cups mixed leaf salad, to serve

The Method for this tasty mouthwatering Meal is as follows:

1) Preheat Oven to 200C ( fan forced) then wash Asparagus, Leek and Cherry Tomatoes making sure they are still attached to the vines ( it’s all about Presentation in the end)

2) Cut Asparagus into 4cm pieces and Leek finely chopped. Put into a Pan with Oil and cook for 5 minutes until crisp and tender.

3) Get Oven proof dish and cover lightly with oil I found that butter does the same job too, before getting a bowl in which you add eggs, milk and herbs, whisk together.

Now combine Asparagus, Leek and Egg Mixture in Oven dish and add Parmesan Cheese – bake for 20Minutes, Enjoy!

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