Asparagus & Potato Frittata
Steps
- Cover 200g of new potatoes, quartered, with cold salted water. Bring to a boil and cook for 4-5 minutes, until nearly tender. Add 100g of asparagus tips for 1 minute, then drain.
- Heat 1 tablespoon of olive oil in an ovenproof skillet. Add 1 onion, finely chopped, and cook for 8 minutes, until soft.
- Heat the broiler to high. Beat 6 eggs and measure 40g of grated cheddar. Mix half the cheese into the eggs and season with salt and pepper.
- Pour the eggs over the onion. Scatter in the potatoes and asparagus, then add the remaining cheese.
- Broil for about 5 minutes, until golden and the center is set. Cut into wedges.