Asparagus and New Potato Frittata
A simple, low-calorie spring main that uses the season's finest ingredients and is ready in just 20 minutes
Method
Based on 4 servings, adjust as needed.
Step 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.
Step 2
Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.
Step 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.
- Ingredients
- Based on 4 servings
-
1 tbsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 1L -
100g Asparagus, tips 1x Sainsbury's Asparagus Tips 100g -
300g New Potatoes, or any baby potato, quartered 1x Sainsbury's Mini Potatoes 750g -
6 Eggs, beaten 1x Sainsbury's British Free Range Eggs Medium x6 -
60g Cheddar, grated 1x Sainsbury's British Mature Grated Cheddar Cheese 250g -
120g Rocket, or mixed leaves, to serve 2x Sainsbury's Wild Rocket 60g -
1 Onion, finely chopped 1x Sainsbury's Onions Loose -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g