|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
Try these delicious Chinese Potato 'Squeaks'. A fun new twist on an old favourite, and ready in just 15 minutes.
Potato and Ham Broth topped with a poached egg
Treat your taste-buds to this flavoursome Potato and Ham broth. Top with a perfectly poached egg and enjoy!
Lamb and orange isn't necessarily the first combination that 'springs' to mind, but trust us - this one works!
Twice baked sour cream and chive jacket potatoes recipe
Twice-baked might sound complicated, but these guys are a doddle to whip up, and well worth it at the end.