Asparagus & New Potato Frittata Recipe

Introduction

This Asparagus and New Potato Frittata is a delightful, light dish perfect for breakfast, brunch, or a simple dinner. Combining tender new potatoes, fresh asparagus, and melted cheddar, it’s both satisfying and easy to make.

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

Instructions

1. Step 1: Preheat the grill to high. Place the quartered new potatoes in a pan of cold salted water and bring to a boil. Cook for 4-5 minutes until nearly tender, then add the asparagus tips and cook for a final 1 minute. Drain well.
2. Step 2: While the potatoes and asparagus cook, heat the olive oil in an ovenproof frying pan over medium heat. Add the finely chopped onion and cook for about 8 minutes until softened and translucent.
3. Step 3: In a jug, mix the beaten eggs with half of the grated cheddar. Season generously with salt and pepper.
4. Step 4: Pour the egg mixture over the softened onion in the pan. Scatter the cooked new potatoes and asparagus evenly on top. Sprinkle the remaining cheddar over the surface.
5. Step 5: Place the pan under the preheated grill for approximately 5 minutes, or until the frittata is golden on top and cooked through.
6. Step 6: Remove from the grill, cut into wedges, and serve warm with rocket or mixed leaves on the side.

Tips & Variations

• Use a non-stick, ovenproof frying pan for easy cooking and cleanup.
• Swap cheddar for feta or goat cheese for a different flavor profile.
• Add fresh herbs like chives or parsley for extra freshness.
• For a richer frittata, stir in a splash of cream with the eggs before pouring.
• If you don’t have asparagus, green beans or spinach work well as substitutes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven until warmed through. The frittata is best eaten fresh for the tastiest texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frittata without an ovenproof pan?

Yes, you can cook the onion and assemble the frittata in a regular pan, then transfer it carefully to a baking dish to finish under the grill or in the oven.

Can I prepare this frittata ahead of time?

Absolutely! You can assemble the frittata and refrigerate it before cooking, then grill it just before serving to keep it fresh and fluffy.

Asparagus & New Potato Frittata Recipe

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★★★★★

4.6 from 72 reviews

• Author: Jake
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delicious and light asparagus and new potato frittata perfect for a nutritious breakfast, brunch, or light dinner. This easy-to-make dish combines tender new potatoes, fresh asparagus tips, and sharp cheddar cheese, all brought together with fluffy eggs and a touch of onion, then finished under a high grill for a golden crust.

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Ingredients

Scale 1x2x3x

Vegetables

• 200g new potatoes, quartered
• 100g asparagus tips
• 1 onion, finely chopped

Egg Mixture

• 6 eggs, beaten
• 40g cheddar, grated (divided into two halves)

Other

• 1 tbsp olive oil
• Salt, to season
• Rocket or mixed leaves, to serve

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Instructions

1. Prepare the vegetables: Put the quartered new potatoes in a pan of cold salted water and bring to a boil. Cook for 4-5 minutes until the potatoes are nearly tender.
2. Add asparagus: Add the asparagus tips to the boiling potatoes and cook together for 1 more minute until the asparagus is just tender. Drain the vegetables well.
3. Cook the onion: While the vegetables cook, heat the olive oil in an ovenproof frying pan over medium heat. Add the finely chopped onion and cook for about 8 minutes, stirring occasionally, until softened and translucent.
4. Mix eggs and cheese: In a jug, beat the eggs and mix in half of the grated cheddar cheese. Season the mixture well with salt and pepper.
5. Combine and cook: Pour the egg and cheese mixture over the cooked onions in the frying pan. Evenly scatter the drained asparagus and new potatoes on top of the egg layer.
6. Add remaining cheese and grill: Sprinkle the remaining cheddar cheese over the vegetables and egg. Place the pan under a high grill for about 5 minutes, or until the frittata is golden on top and cooked through in the center.
7. Serve: Cut the frittata into wedges and serve directly from the pan with a side of fresh rocket or mixed salad leaves.

Notes

• You can substitute cheddar with other cheeses like Gruyère or feta for different flavors.
• To ensure even cooking, use an ovenproof skillet that is safe under the grill.
• Adjust seasoning to taste, especially if using salty cheeses.
• This frittata is great served warm or at room temperature, making it ideal for picnics or lunchboxes.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Grilling
• Cuisine: British

Keywords: frittata, asparagus, new potatoes, breakfast, brunch, easy recipe, vegetarian, cheddar cheese