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


  • calories 310
  • carbs 16
  • saturated fat 6
  • sugar 6
  • protein 19
  • fat 18
  • fibre 4
  • salt 0.7


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


  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.