Asparagus & new potato frittata
A simple, low-calorie spring main that uses the season's finest ingredients and is ready in just 20 minutes
- Prep:10 mins
Cook:12 mins
- Serves 3
- Easy
Nutrition per serving
- kcal 310
- fat 18g
- saturates 6g
- carbs 16g
- sugars 6g
- fibre 4g
- protein 19g
- salt 0.7g
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
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.
Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.
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.
