Recipes around the world compilation

Asparagus and Leek Fritatta with Roasted Tomatoes

By PutoPinoy on Sunday, October 10, 2010 At Sunday, October 10, 2010


1 piece cooked and prepared pastry crust*
1 tsp cooking oil
¼ cup olive oil
2 pc large leeks (pale part only), trimmed and sliced
2 bunches asparagus, trimmed, cut into 4 cm lengths
2 pc garlic cloves, crushed
2 tbsp fresh basil leaves, chopped
8 pc eggs
1/3 cup Magnolia Fresh Milk
¼ cup Magnolia Quickmelt Cheese
500g cherry tomatoes


1. Preheat oven to 375F.
2. Heat a skillet over medium heat then add in olive oil, leeks, asparagus, garlic and basil in a skillet. Cook for 3 minutes then remove from heat.
3. Beat eggs and milk in a bowl. Season with salt and pepper to taste.
4. Stir in leek mixture.
5. Pour into the prepared baking dish with baked crust.
6. Top with cheese and bake for 20 minutes or until firm in the center. Cool.

Serves 6-8.

*To prepare crust:

2 cup all purpose flour
½ tbsp sugar
1 tsp fine salt
1/2 tsp baking powder
1/2 cup margarine, cut into small pieces.
1/4 cup cold water


Preheat oven to 350F. Mix flour, sugar, salt, baking powder and margarine in a food processor. Process for 3 minutes. Sprinkle water a tablespoon at a time and mix to form a ball. Roll out into a thin sheet between two sheets of wax paper. Fit rolled out dough on the bottom of a 5x10x2 baking dish. Prick crust with a fork then bake for 20 minutes. Let cool.