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Asparagus & new potato frittata

Asparagus & new potato frittata

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A star rating of 4.7 out of 5.86 ratingsRate
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  • 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
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Ingredients

  • 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

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

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Overall rating

A star rating of 4.7 out of 5.86 ratings
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