New potato, asparagus and feta frittata

New potato, asparagus and feta frittata
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
279kcals
Fat
21.3g (7.2g saturated)
Protein
16.9g
Carbohydrates
6g (2.4g sugars)
Fibre
1.1g
Salt
1.3g
Calories
279kcals
Fat
21.3g (7.2g saturated)
Protein
16.9g
Carbohydrates
6g (2.4g sugars)
Fibre
1.1g
Salt
1.3g

Ingredients

  • 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

Method

  1. Cook the potatoes in a medium pan of boiling salted water until just tender, then drain. When cool enough to handle, thickly slice.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

delicious. tips

  1. 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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