Asparagus & Feta Couscous Frittata
This frittata is delicious! Our Ainsley Harriott Tomato & Chilli Couscous complements the asparagus and feta perfectly and also makes this a really satisfying dish.
Simmer the asparagus in a pan of salted water for 1-2 minutes and refresh in iced water. Drain.
Make up the couscous according to packet instructions.
Beat the eggs in a large bowl, season with a little salt and a good grind of black pepper. Add the milk, tomatoes, onions, asparagus spears and half the parsley.
Fluff up the couscous with a fork and stir into the egg mixture.
Heat oil over a medium-high heat in a medium size non-stick frying pan, add the egg mixture and sprinkle the feta on top. Cook for about 8 minutes, giving the pan a gentle shake once in a while to prevent the bottom burning (run a spatula around the edge to check). Cook until the bottom is golden and the eggs are just set. Place the Frittata under a hot grill to cook the top side until golden and firm (or turn out onto a plate and slide gently back into the pan to cook the other side).
Garnish with the remaining parsley, cut into wedges and serve with a rocket side salad. Can be served hot, at room temperature or cold for picnics or lunch boxes.
- 1 packet of Ainsley Harriott Tomato & Chilli couscous
- 6 eggs
- Splash of milk
- 6-8 fine asparagus spears, cut in half
- 6 cherry tomatoes, quartered
- 1 spring onion, very finely sliced
- 50g feta, crumbled
- Large handful of fresh parsley, finely chopped
- Sea salt and freshly ground black pepper