Ingredients

  • 175 g Large asparagus spears trimmed
  • 200 g Spinach
  • 2 Banana Shallots sliced
  • 70 g Quark
  • 2 tbsp Rapeseed (garlic flavoured)
  • 8 Free range eggs
  • 1 tsp sea salt
  • 1/4 tsp Grated nutmeg
Healthy & delicious lunch ideas
Servings: 4
Preparation Time: 10 minutes
Cook Time: 30 minutes

Method

1. Set Oven to 180c
2. Place a non-stick pan with oven proof handle into the oven for 7-10 minutes until warm
3. Steam asparagus, sliced shallots & spinach and leave to cool
4. In a large mixing bowl crack egg, add salt & nutmeg
5. Dice the cooked chicken into small pieces and chop the asparagus and spinach.
6. Add all vegetables, chicken and quark into the egg mixture. Season well with black pepper and lightly mix.
7. Brush the hot pan with 2 tbsp. of rapeseed oil, place the pan onto a low / medium heat and add mixture into the pan.
8. Cook the mixture on top of the stove for 15 minutes and finish in the oven at 150c for 10 minutes until set.
9. Leave for 3-4 minutes before serving.
10. Serve with a fresh green salad and vine ripe tomatoes.

Chicken, asparagus and spinach frittata made with Dale Farm Fat Free Quark