Asparagus & new potato frittata

Asparagus & new potato frittata

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(65 ratings)

Prep: 10 mins Cook: 12 mins


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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  • 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



    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



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

  • 6 eggs, beaten



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

  • 40g cheddar, grated



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

  • rocket or mixed leaves, to serve



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


  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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23rd May, 2020
So tasty
George Kearns's picture
George Kearns
13th Jan, 2020
Bloody thing won’t cook. This is a recipe for raw egg and vegetables.
dhoohar's picture
11th Apr, 2020
I'm sure it will eventually! Did you have the heat on?
15th Mar, 2020
cook for 12 mins
22nd May, 2019
This was really quick and easy to make and went down well in my household. I’m planning to try it again sometime with spring onions added towards the end rather than frying onions.
19th Mar, 2019
I wanted to bulk this up a little bit to make it serve 4 generously so doubled the potatoes and cheese, added about 300g of roasted cherry tomatoes and chucked in an extra egg. Inspired by other comments about boosting flavour I also added a generous dollop of English mustard, some crushed garlic and a sprinkling of chilli flakes. I thought it had a lovely flavour but beware of overcooking your asparagus - can turn a bit stringy! Cooked it in a 30cm frying pan to accommodate the extra ingredients.
Graham Ashton's picture
Graham Ashton
4th Mar, 2018
Added a tbsp of coarse grain French mustard to the egg cheese mix. Yummy! Also cooked mix on hob for 5 min to reduce oven time.
30th May, 2017
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
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.
31st Jul, 2016
This was delicious! I doubled the cheese and added a small amount of parmesan Really easy to make, great for packed lunch.


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
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.
13th Jun, 2018
Easy to make but very bland, next time I think Id add parika or mustard to the egg mix. Maybe a stronger cheese too, I normally make this with pasta and bacon with chillies
31st Jan, 2018
This works really well with crumbled feta instead of the cheddar.
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