The BBC Good Food logo
Asparagus & new potato frittata

Asparagus & new potato frittata

By
Rating: 5 out of 5.84 ratings
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 3

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal310
fat18g
saturates6g
carbs16g
sugars6g
fibre4g
protein19g
salt0.7g
Advertisement

Ingredients

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.

Goes well with

Recipe from Good Food magazine, April 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.84 ratings
Advertisement
Advertisement
Advertisement

Sponsored content