Potato Asparagus Frittata
(1)
40 minutes
This is a good light lunch or dinner, and simple to make. Use the freshest vegetables for best results. We also like free range eggs for the flavour.
Zoë Harpham
8 people made this
Ingredients
Serves: 4
- 1 tablespoon vegetable oil
- 250g small waxy potatoes, scrubbed and diced
- 450g asparagus, cut into short lengths
- salt and freshly ground black pepper
- 6 large eggs, whisked
- 1 tablespoon chopped fresh tarragon or 1/2 teaspoon dried
- 1 1/2 tablespoons grated parmesan
Directions
Preparation:10min ›
Cook:30min ›
Ready in:40min
- Heat the oil in a large frying pan over a moderate heat. Cook the potatoes for 7–8 minutes, tossing occasionally.
- Add the asparagus and 1/3 cup of water, sprinkle with salt, cover and steam for 10–12 minutes, or until the asparagus and potatoes are tender.
- Meanwhile, whisk together the eggs, tarragon and parmesan with 1 tablespoon of water and a little freshly ground black pepper in a large bowl.
- Preheat the grill to a moderate heat. Pour the egg mixture into the pan and swirl it around to cover the vegetables. Cook gently for 4–5 minutes until the eggs are almost set, shaking the pan from time to time.
- Place the pan under the grill and cook for 2 minutes, or until the top looks set. Cut into wedges and serve hot or cold.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (3)
2
Something else. I added half a small onion (diced) and 2 coves of garlic, it was lovely! - 01 Aug 2010
0
Something else. I added half a small onion (diced) and 2 coves of garlic, it was lovely! - 01 Aug 2010
0
DELISH! - 01 Aug 2010