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Asparagus Frittata

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Rate this recipe 3.6/5 (81 Votes)

Ingredients

  • 250g baby new potatoes (in their skins) cut into 1cm cubes
  • 250g asparagus tips, cut into 3cm pieces
  • 100g petit pois
  • ½ large onion, finely chopped
  • ½ red pepper, finely chopped
  • 1 garlic clove, finely chopped
  • 5 large eggs
  • 1 tbsp olive oil
  • 1 tbsp dried mixed herbs
  • Salt & ground black pepper

Details

servings 4
Level of difficulty Average
Preparation time 10mins
 Cooking time 30mins
 Cost Average budget

Preparation

Step 1

Boil the cubed potatoes for approx. 8 minutes or until tender. Remove from water with slotted spoon & set aside. Blanch the asparagus in the same pan for 2 minutes. Drain & set aside

Step 2

In the meantime whisk the eggs in a large bowl, season & stir in herbs

Step 3

Heat oil in an ovenproof frying pan, add the onion, peppers & garlic & stir fry for approx. 6 minutes, or until soft.

Step 4

Add the potatoes, half the asparagus & the peas & stir fry for a further 2 minutes

Step 5

Pour the eggs evenly over the asparagus mixture & scatter over the remaining asparagus.

Step 6

Turn the heat to medium & cook for approx. 12 minutes or until the base has started to set.

Step 7

Preheat your grill to high. Place the frittata under the grill in the frying pan for approximately 4 minutes or until the top is golden & set.

Step 8

Remove from the heat & allow to cool slightly then loosen the edges with a spatula & carefully slide onto a large chopping board.

Step 9

Cut into 4 pieces & serve warm (also delicious cold)

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