ASPARAGUS, MUSHROOM, CHORIZO, BRIE AND DILL FRITTATA

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ASPARAGUS, MUSHROOM, CHORIZO, BRIE AND DILL FRITTATA

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Ingredients

Adjust Servings:
12 Eggs free range will give you much more flavour and are richer
3/4 cup Fresh Cream
1 bunch asparagus blanched
10-15 small button mushrooms cut in half
2 chorizo sausages sliced 1/2 cm thick on a 45 degree angle
100 grams brie cheese or any soft cheese
4-5 sprigs dill leaves picked and chopped

Nutritional information

  • Serves 6
  • Medium

Ingredients

Directions

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Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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