The Big Glut – May

Asparagus and new potato frittata

Recipe from BBC Good Food

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.

Recipe courtesy of BBC Good Food