Asparagus Frittata
This simple spring main uses the seasons finest ingredients, enjoy hot or cold for lunch the next day.
Ingredients
- 500g baby potatoes
- 2 tsp olive oil
- 1 red onion, roughly chopped
- 2 bunches asparagus, trimmed, cut into 3cm pieces
- 4 eggs
- 1/2 cup low fat milk, standard milk can substitute
- Salt for seasoning
- Pepper for seasoning
- 80g snow peas, thinly sliced lengthways
- 60g reduced-fat feta, crumbled, standard feta can substitute
- 20g snow peas sprouts, trimmed
- 1 Tbsp French Salad Dressing
Method
- Steam or microwave potatoes until just tender. Cut into quarters.
- Heat oil in 20cm-base, non-stick frying pan over a medium heat. Add onion and cook for 4 minutes or until tender. Add asparagus and cook for 2 minutes. Stir in potatoes. Reduce heat to medium-low. Preheat grill on high.
- Whisk eggs, milk, salt and pepper in large jug. Add feta. Pour over vegetables and cook for 10 minutes or until egg is set and golden. Stand for 5 minutes.
- Bring a saucepan of water to the boil. Add snow peas and cook for 1 minute. Rinse under cold water and drain well. Transfer to a bowl. Add snow pea sprouts and salad dressing and toss until combined. Pile on top of frittata. Serve.
