|Energy (Kcal) 288||14%|
|Energy (KJ) 1200||14%|
|Saturated Fat 8.6g||43%|
|Total Sugars 2.7g||3%|
Cook the potatoes in salted boiling water for about 10 minutes or until tender, drain and when cool enough to handle, thinly slice.
Pre-heat your grill to medium.
In a frying pan add the butter and olive oil and cook the spring onions and asparagus over a low heat for 3-4 minutes. Add the potatoes and continue cooking for a few more minutes whilst you beat the eggs in a bowl with the crumbled feta cheese.
Pour this over the potatoes and cook very gently without stirring. When the base has started to set, pop the frittata under the grill until set.
Serve the frittata with fresh rocket, tomato and radish.
See this fantastic frittata recipe in action below, and check out more video recipes here!
100g baby/new season potatoes (or 2cm cubed Roosters)
100g baby/new season potatoes
4 asparagus spears, chopped
50g feta cheese, crumbled
2 spring onions
1tsp olive oil
Serious flavours and colours make this an impressive dish to serve for brunch with friends - give it a go!
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Master your french culinary skills with this indulgent fondant potato and poached salmon recipe. Served with an easy Beurre Blanc sauce, this tasty dish is perfect for enjoying yourself or impressing your friends!
A perfect St. Stephen's Day recipe for the whole family to enjoy. Give it a try!
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