Asparagus & New Potato Frittata Recipe
Introduction
This asparagus and new potato frittata is a light, flavorful dish perfect for breakfast, lunch, or a simple dinner. Combining tender potatoes, fresh asparagus, and rich cheddar, it’s an easy way to enjoy seasonal produce in a satisfying meal.
Ingredients
- 200g new potatoes, quartered
- 100g asparagus tips
- 1 tbsp olive oil
- 1 onion, finely chopped
- 6 eggs, beaten
- 40g cheddar, grated
- Rocket or mixed leaves, to serve
Instructions
- Step 1: Heat the grill to high. Place the quartered new potatoes in a pan of cold salted water and bring to a boil. Once boiling, cook for 4-5 minutes until nearly tender, then add the asparagus tips and cook for an additional 1 minute. Drain the vegetables well.
- Step 2: While the potatoes and asparagus cook, heat the olive oil in an ovenproof frying pan over medium heat. Add the finely chopped onion and cook for about 8 minutes until softened and translucent.
- Step 3: In a jug, mix the beaten eggs with half of the grated cheddar cheese and season well with salt and pepper. Pour the egg mixture over the softened onions in the pan.
- Step 4: Scatter the cooked potatoes and asparagus evenly over the egg mixture. Sprinkle the remaining cheddar on top.
- Step 5: Place the pan under the preheated grill for about 5 minutes or until the frittata is golden and cooked through. The eggs should be set and the cheese melted.
- Step 6: Cut the frittata into wedges and serve straight from the pan with a side of rocket or mixed salad leaves.
Tips & Variations
- Use waxy new potatoes for a creamier texture that holds together well.
- Swap cheddar for feta or goat cheese for a tangier flavor.
- Add fresh herbs like chives or parsley to the egg mixture for extra freshness.
- For a vegetarian twist, add sliced cherry tomatoes before grilling.
Storage
Store leftover frittata in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. It also freezes well; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen asparagus instead of fresh?
Yes, you can use frozen asparagus tips. Thaw and drain them well before adding to the frittata to avoid excess moisture.
Is it necessary to use an ovenproof frying pan?
An ovenproof frying pan is best to finish the frittata under the grill. If you don’t have one, you can transfer the mixture to a greased ovenproof dish before grilling.
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Asparagus & New Potato Frittata Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This asparagus and new potato frittata is a light, flavorful dish perfect for breakfast, brunch, or a light dinner. Featuring tender new potatoes, fresh asparagus tips, and melted cheddar cheese, this ovenproof skillet frittata is quick to prepare and cooked under the grill to achieve a golden, fluffy finish. Served with a fresh rocket or mixed leaf salad, it’s a simple yet satisfying meal that showcases spring vegetables beautifully.
Ingredients
Vegetables
- 200g new potatoes, quartered
- 100g asparagus tips
- 1 onion, finely chopped
Other
- 1 tbsp olive oil
- 6 eggs, beaten
- 40g cheddar cheese, grated
- Rocket or mixed leaves, to serve
Instructions
- Prepare vegetables: Place the quartered new potatoes in a pan of cold salted water. Bring to a boil and cook for 4-5 minutes until nearly tender. Then add the asparagus tips and cook for an additional 1 minute. Drain vegetables well.
- Cook onions: While the vegetables cook, heat olive oil in an ovenproof frying pan over medium heat. Add the finely chopped onion and cook for about 8 minutes, stirring occasionally, until softened and translucent.
- Mix eggs and cheese: In a jug, whisk the beaten eggs with half of the grated cheddar cheese. Season the mixture well with salt and pepper.
- Combine and assemble: Pour the egg and cheese mixture over the softened onions in the frying pan. Scatter the cooked asparagus and potatoes evenly over the top. Then sprinkle the remaining cheddar cheese on top.
- Grill the frittata: Place the frying pan under a preheated high grill and cook for about 5 minutes, or until the frittata is golden brown on top and cooked through. Keep an eye on it to prevent burning.
- Serve: Once cooked, cut the frittata into wedges and serve directly from the pan with a side of fresh rocket or mixed leaves for a bright, peppery contrast.
Notes
- Ensure the frying pan you use is ovenproof to safely go under the grill.
- You can substitute cheddar with other melting cheeses like Gruyère or mozzarella if preferred.
- For a vegetarian version, this recipe is naturally suitable as is.
- Adjust seasoning with salt and pepper according to taste before grilling.
- Use fresh, tender asparagus tips for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Grilling
- Cuisine: British
Keywords: asparagus frittata, new potato frittata, vegetarian brunch, spring vegetables recipe, easy frittata, cheddar cheese frittata
