Simple enough for the kids to help with, Callum Hann’s frittata recipe is made in individual portions - perfect for easy weekly meal-prep.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Asparagus, goat cheese and caper frittata
Makes 12

2 bunches asparagus, woody ends cut off and sliced into 2cm lengths
200g goat cheese
1 tbsp capers
1/2 bunch chives, finely sliced
Freshly cracked black pepper
12 eggs
1/2 cup milk

Preheat oven to 200C. Lightly grease a twelve-hole regular muffin pan, then line each muffin hole with a square of baking paper (or patty pan or similar). Into the muffin spaces, evenly distribute the asparagus pieces, goat cheese, capers, chives and a crack of black pepper to taste. Whisk together eggs and milk in a large jug. Carefully pour the egg mixture into each hole until equally divided. Bake for 15-20 minutes or until golden brown and puffy.

 

This recipe first appeared in the February 2018 issue of SALIFE.