Asparagus Frittata

1309 asparagus frittata

This simple spring main uses the seasons finest ingredients, enjoy hot or cold for lunch the next day.

Ingredients

  • 500g baby potatoes
  • 2 tsp olive oil
  • 1 red onion, roughly chopped
  • 2 bunches asparagus, trimmed, cut into 3cm pieces
  • 4 eggs
  • 1/2 cup low fat milk, standard milk can substitute
  • Salt for seasoning
  • Pepper for seasoning
  • 80g snow peas, thinly sliced lengthways
  • 60g reduced-fat feta, crumbled, standard feta can substitute
  • 20g snow peas sprouts, trimmed
  • 1 Tbsp French Salad Dressing
View Method Asparagus Frittata

Method

  1. Steam or microwave potatoes until just tender. Cut into quarters.
  2. Heat oil in 20cm-base, non-stick frying pan over a medium heat. Add onion and cook for 4 minutes or until tender. Add asparagus and cook for 2 minutes. Stir in potatoes. Reduce heat to medium-low. Preheat grill on high.
  3. Whisk eggs, milk, salt and pepper in large jug. Add feta. Pour over vegetables and cook for 10 minutes or until egg is set and golden. Stand for 5 minutes.
  4. Bring a saucepan of water to the boil. Add snow peas and cook for 1 minute. Rinse under cold water and drain well. Transfer to a bowl. Add snow pea sprouts and salad dressing and toss until combined. Pile on top of frittata. Serve.
View Ingredients Asparagus Frittata
View Method Asparagus Frittata
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