Italian Potato Frittata with Asparagus & Feta Recipe

Prep in:
10 mins
Cook in:
10 mins
Serves:
2
Per Serving %RI
Energy (Kcal) 288 14%
Energy (KJ) 1200 14%
Fat 19.2g 27%
Saturated Fat 8.6g 43%
Total Sugars 2.7g 3%
Salt 1.1g 18%

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!

Ingredients

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

3 eggs

10g butter

1tsp olive oil

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 3 eggs 10g butter 1tsp olive oil

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