Asparagus, tomato and feta frittata

Last night’s dinner was a disaster and ended up in the bin. It was a tofu stir-fry with some ready made sauce. I don’t know how Cauldron have managed it, but they’ve made their tofu even more soggy than it used to be and there was no way I could squeeze enough water out of it to adequately fry it until it was in a less blancmange-like state. It was like boiled tofu and absolutely vile. The stir-fry sauce I used with the tofu and vegetables (sugar snap peas and broccoli) was too strong and bitter, even though I’d watered it down. I served the saucy tofu/veg combination on some noodles, The Meat Eater ate a couple of mouthfuls before declaring it inedible and he heated himself up some leftover chilli, while I bravely ploughed on, eating the noodles but pushing the soggy tofu to one side.

Tonight, however, I redeemed myself. This asparagus, tomato and feta frittata out of 200 Veggie Feasts was absolutely delicious and I served it with new potatoes, cauliflower and broccoli.

Asparagus, tomato and feta frittata (serves 4)

3 tbsp olive oil
2 leeks, thinly sliced
1 garlic clove, crushed
250g asparagus, trimmed
6 eggs
100g feta cheese, diced
4 tablespoons grated Parmesan-style cheese
175g cherry tomatoes
salt and black pepper

1. Heat the oil in a frying pan, add the leeks and garlic and cook over a medium heat, stirring frequently, for 10 minutes until tender. Leave to cool.
2. Cook the asparagus in a large saucepan of lightly salted boiling water for 2 minutes. Drain, refresh under cold water and pat dry. Cut into 5cm (2 inch) lengths.
3. Beat the eggs in a bowl and stir in the leek mixture, asparagus, feta, half the Parmesan-style cheese and salt and pepper. Pour the mixture into a 20 cm (8 inch) square baking dish and top with the tomatoes. Sprinkle over the remaining Parmesan-style cheese and bake in a preheated oven, 190C, Gas Mark 5, for 25-30 minutes until puffed up and firm in the centre.