Asparagus & new potato frittata
Ingredients
- 200 g New potatoes, quartered
- 100 g Asparagus tips
- 1 tbsp Olive oil
- 1 unite Onion, finely chopped
- 6 unite Eggs, beaten
- 40 g Cheddar, grated
- Rocket or mixed leaves, to serve
Instructions
- 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.
- Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.
- 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
