Asparagus & new potato frittata

Asparagus & new potato frittata

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(12 ratings)

Prep: 10 mins Cook: 12 mins

Easy

Serves 3

A simple, low-calorie spring main that uses the season's finest ingredients and is ready in just 20 minutes

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal310
  • fat18g
  • saturates6g
  • carbs16g
  • sugars6g
  • fibre4g
  • protein19g
  • salt0.7g
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Ingredients

  • 200g new potatoes, quartered
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 100g asparagus tips
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 40g cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • rocket or mixed leaves, to serve
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

Method

  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.

  2. Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.

  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.

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Comments, questions and tips

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Sarahjane52
30th May, 2017
3.8
Cooked this for dinner this evening. Added some Broccoli and some Parmesan on the top. Cooked it on the hob first for 5 mins, then finished it off under the grill. Perfect!!!
GreedySteph's picture
GreedySteph
1st Aug, 2016
Lovely! Though it definitely took longer than 5 minutes under the grill and needs double the amount of cheese. Needs at least 20-25 minutes I found. Will make again.
samfoodie
31st Jul, 2016
5.05
This was delicious! I doubled the cheese and added a small amount of parmesan Really easy to make, great for packed lunch.
Frantic Flapjack
18th May, 2016
5.05
Really delicious recipe. Would make again. I didn't weigh the cheese. Just grated what I thought looked right.
ameliacooks's picture
ameliacooks
17th May, 2016
3.8
Took advice from the comment below and doubled the quantity of cheese (80g). Also I added broccoli - went down well with all the family! Will make this again.
nom nom
4th May, 2016
3.8
The first time I made this, I thought it was nice but a bit bland. This time I cut the asparagus in half, cut the potatoes into 1-2cm cubes, increased the (strong) Cheddar to 80g, added 10g Parmesan and was more generous with the seasoning. Personally, I prefer my cheesier version. On both occasions, I found it needed 15-20 mins under the grill, not 5 mins.
Gobblynne
6th Jun, 2017
What size pan is this made in? I have a 30cm pan, but don't want it to end up a thin omlette!
goodfoodteam's picture
goodfoodteam
14th Jun, 2017
Thanks for your question, a medium oven-proof frying pan would be better. This only serves three and is quite deep so a 30cm will be too big.
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