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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
  • Serves 3
  • Easy
  • Calories 310
  • Carbohydrates 16
  • Saturated Fat 6
  • Sugar 6
  • Protein 19
  • Fat 18
  • Fibre 4
  • Salt 0.7

Nutrition per serving

  • Calories 310
  • Carbohydrates 16
  • Saturated Fat 6
  • Sugar 6
  • Protein 19
  • Fat 18
  • Fibre 4
  • Salt 0.7

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

  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.

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