Asparagus & new potato frittata

2 of 5-a-day asparagus easy frittata easy vegetarian main folate low-calorie main quick

N/A

Source

Ingredients

200g new potatoes, quartered

100g asparagus tips

1 tbsp olive oil

1 onion, finely chopped

6 eggs, beaten

40g cheddar, grated

rocket or mixed leaves, to serve

Method

Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min. Drain.

Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.

Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.