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.
6 free range eggs
1 desiree potato
1 bunch asparagus
1 brown onion
1/3 cup grated tasty cheese
knob of butter
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.
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.
Combine rocket with juice of half the lemon, a drizzle of olive oil, salt and pepper.
Slice frittata and gently lift onto plates. Serve with rocket salad and a wedge of lemon.
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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.
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