A delicious, healthy and organic start to your day Ingredients: 1 small brown onion, diced finely 2 garlic cloves, mixed to a paste 1 small red capsicum, sliced very finely 1 bunch asparagus 1/2 bunch parsley, washed and picked Saxa salt and pepper to season 1 tomato, chopped roughly 1 tablespoon tomato paste 3 tablespoons Lakeshore Rapeseed oil 8 Organic Eggs 1 small tub ricotta 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/2 teaspoon black pepper corns and sea salt Method: 1.Grind the coriander seeds, cumin seeds, black pepper and sea salt in a mortar and pestle. Set aside. 2.Fill a saucepan with boiling hot water almost to the top and put in the asparagus. Blanch quickly for 2 minutes and remove and refresh with cold water. Gently slice the asparagus spears in half. 3.Heat the olive oil gently in a fry pan and add onions and garlic. Sauté until translucent. 4.Add in the red capsicum, asparagus, tomato paste, tomato and zucchini. Stir for 5 minutes. 5.Whisk the eggs in a bowl and season with sea salt and pepper. 6.Add the parsley and then slowly pour into the fry pan coating the whole pan. 7.Using a tablespoon place dots of ricotta on top of egg mixture. 8.When the base is cooked, sprinkle the fresh spice mix and a splash of olive oil and put the fry pan under the grill for 5 minutes to cook the top of the frittata until golden. Source: Yummly
