Jersey Royal & Asparagus Frittata
Serves: 4
Cost CuttingGluten FreeQuick Make
Ingredients:
400g Jersey Royals, scrubbed250g asparagus spears, trimmed
6 free-range eggs
2-3 tbsp semi-skimmed milk or double cream
1 tbsp olive oil
15g unsalted butter
8 spring onions, trimmed and finely sliced
30g hard cheese, finely grated
method:
- Boil the potatoes in a pan for 10-15 mins, until just cooked. Meanwhile, cut the asparagus spears in half and steam for 5 mins, or until almost cooked. Drain the potatoes and slice them thinly. Crack the eggs in a bowl, add the milk or cream and beat together with a fork.
- Preheat the grill to high. Heat the oil and butter in a frying pan and gently soften the spring onions. Add the potatoes and fry for a few mins, until just starting to brown.
- Add the asparagus then pour over the egg mixture and stir for a minute. Cook for a few more mins, until the bottom half of the frittata has set. Scatter over the cheese and grill for 5 mins, or until the top half has set and the cheese is golden and bubbling.
