New potato, asparagus and feta frittata
- March 2013
- Serves 4
- 15 minutes to make, 25 minutes to cook
A simple vegetarian frittata recipe, using new potatoes and asparagus, is inexpensive to make and can be for dinner and the leftovers used for lunch.
- Vegetarian recipes
- 21.3g (7.2g saturated)
- 6g (2.4g sugars)
- 100g new potatoes
- 2 tbsp olive oil
- ½ onion, finely sliced
- 5 asparagus spears, trimmed
- 6 large free-range eggs, lightly beaten
- Splash of milk or double cream
- 100g feta, crumbled
- Cook the potatoes in a medium pan of boiling salted water until just tender, then drain. When cool enough to handle, thickly slice.
- Heat the oil in a 20cm non-stick frying pan, then fry the onion for 5 minutes or until soft and translucent. Add the potatoes to the pan and fry until just starting to turn golden.
- Meanwhile, blanch the asparagus spears in boiling water for 2 minutes, then drain and refresh under cold water. Thinly slice the stems, then slice the tips in half lengthways.
- Preheat the grill to medium-high. In a medium bowl, mix the eggs with the milk/cream, asparagus and feta. Season well, then pour the mixture into the pan with the potatoes and onion. Stir to combine, then cook over a low-medium heat for 3-4 minutes until the egg is almost set.
- Put the pan under the hot grill for 3-4 minutes to set the top and let it puff up. Allow the frittata to cool in the pan for a few minutes, then turn out onto a plate, slice and serve.
Don’t be tempted to overcook the frittata. It’s best when slightly underdone, as it’ll have a softer, silky texture
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