Asparagus & new potato frittata
- Chelsie Collins
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Serves 3
Easy
Prep: 10 mins
Cook: 12 mins
A star rating of 4.6 out of 5.128 ratingsRate
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A simple, low-calorie spring main that uses the season's finest ingredients and is ready in just 20 minutes
Gluten-free
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
200g new potatoes
quartered
-
100g asparagus
tips
-
1 tbsp olive oil
-
1 onion
finely chopped
-
6 eggs
beaten
-
40g cheddar
grated
-
rocket
or mixed leaves, to serve
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Nutrition: per serving
-
kcal310
low
-
fat18g
-
saturates6g
-
carbs16g
-
sugars6g
low
-
fibre4g
-
protein19g
high
-
salt0.7g
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Method
-
step 1
Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min. Drain.
-
step 2
Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.
-
step 3
Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.
Recipe from Good Food magazine, April 2016
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A star rating of 4.6 out of 5.128 ratings
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