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)
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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