Spring Asparagus and Potato Frittata
A light and flavorful frittata featuring fresh spring vegetables and cheese, perfect for a quick and healthy meal.
- Prep10 min
- Cook12 min
- Total22 min
- DifficultyEasy
- Servings3
This frittata is a delightful way to celebrate the flavors of spring. It's packed with tender asparagus and new potatoes, making it a satisfying and nutritious main course.
Ready in under 25 minutes, it's perfect for a weeknight dinner or a leisurely weekend brunch.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat your grill to high. Place the quartered new potatoes in a pot of cold, salted water and bring to a boil. Cook for 4-5 minutes until they are almost tender. Add the asparagus tips for the last minute of cooking. Drain both vegetables well.
- While the vegetables cook, heat the olive oil in an ovenproof frying pan over medium heat. Add the finely chopped onion and sauté for about 8 minutes until softened and translucent.
- In a jug, whisk together the beaten eggs with half of the grated cheddar cheese. Season generously with salt and pepper.
- Pour the egg and cheese mixture over the softened onions in the frying pan. Arrange the cooked asparagus tips and new potatoes evenly over the egg mixture. Sprinkle the remaining grated cheese on top.
- Place the frying pan under the preheated grill for approximately 5 minutes, or until the frittata is golden brown and fully cooked through. Carefully remove from the grill, cut into wedges, and serve immediately with a side of rocket or mixed leaves.
💡 Tips
- Ensure your frying pan is ovenproof before starting.
- For extra flavor, you can add a pinch of garlic powder to the egg mixture.
Inspired by a recipe from BBC Good Food