ASPARAGUS & POTATO FRITTATA WITH ROCKET SALAD

There are few people who don’t love a frittata and for good reason! This frittata gives the best of Spring asparagus and new season potatoes a deliciously cheese finish.

30 Minutes. Best served hot or the next day cold for lunch. Gluten free.

Serves 2.

Ingredients

6 free range eggs
1 desiree potato
1 bunch asparagus
1 brown onion
1/3 cup grated tasty cheese
knob of butter
50g rocket
1 lemon

Preheat oven and prepare frittata
Preheat oven to 200ºc. Finely slice onion & potato (use a mandolin if you have one). Remove woody end of asparagus and slice into 3cm pieces. Crack eggs into a bowl, season with salt and pepper and whisk.

Cook frittata
Heat a non-stick, oven proof fry pan over a medium heat. Add a drizzle of olive oil and sauté onion for 3 minutes. Add potatoes and a splash of water. Sauté for 3 – 4 minutes. Add asparagus and cook for 2 – 3 minutes. Season with salt and pepper, and add a knob of butter (optional). Shake pan to even out the veg. Add eggs and top with cheese. Cook for 2 - 3 minutes until the egg begins to set. Place in oven for 10 minutes until golden. Remove from the oven and allow to cool for 5 minutes to set.

Make salad
Combine rocket with juice of half the lemon, a drizzle of olive oil, salt and pepper.

To serve
Slice frittata and gently lift onto plates. Serve with rocket salad and a wedge of lemon.

About The Cook’s Grocer

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

February 01, 2017 by Timothy Ryder
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