Asparagus, pea & baby potato frittata
- Lucy Lord
- Sep 1, 2022
- 2 min read
Updated: Mar 20
A baked frittata bursting with sweet peas, greens and salty feta. Light and nourishing, perfect to meal prep. for the week ahead and a lunchbox favourite. This is a fresh, simple recipe that can be enjoyed warm or cold with a simple side salad or steamed greens.
Time to prepare : 20
Time to cook : 30 - 40
Total time to make : 50 minutes
Servings : 6
Ingredients
250g new or baby potatoes, quartered
100g asparagus tips
150g frozen peas
1 tbsp olive oil
1 brown onion, sliced
2 garlic cloves, minced
2 handfuls of spinach
8 eggs
80ml milk
80g cheddar cheese, grated
60g feta cheese, to crumble on top
Fresh herbs, such as parsley, mint or dill, to garnish
Salt and pepper to season
Method
Pre-heat a fan oven to 180°C.
Put the quartered potatoes into a saucepan of cold salted water and bring to the boil. Once boiling, cook for 5 minutes until tender when pricked with a fork but still firm in the middle, then add the asparagus tips and frozen peas and cook for 1 more minute. Drain and set to one side.
Heat the olive oil in a large non-stick frying pan over a medium–low heat and add the onion. Sauté for a few minutes until soft, then add the garlic, spinach and a good pinch of salt. Cook over the low heat until the spinach has wilted.
Whisk the eggs, milk and half of the grated cheese in a large bowl. If you’re using an ovenproof frying pan (with a metal handle) pour the egg mixture into the frying pan over the vegetables, making sure the vegetables are evenly spread out across the base of the pan. If you don't have an ovenproof pan, transfer the cooked vegetables to a casserole dish and pour the egg mixture over.
Sprinkle over the remaining grated cheese and crumble over the feta. Bake in the oven for 30–40 minutes. I like to put it under a very hot grill for the last 2–3 minutes so it gets a nice golden, bubbly crust. Remove from the oven or grill and allow to cool before removing from the frying pan or dish and cutting into slices. Season with salt and pepper and serve garnished with fresh herbs.
Nutritional Information
(per serving)
264 calories
15.5g fat, 15g carbs, 18g protein
Good to know/storage
Store for up to 3 days in the fridge. Store on a folded piece of kitchen paper to keep the base from going soggy.
