Spring Frittata Recipe
Posted 17 May 2017
This dish is perfect to eat as the nights are getting longer
and thoughts of summer are creeping in
6 new potatoes
1 bunch spring onions, sliced into 1cm rounds
A handful of peas
5 Asparagus spears, sliced into 2 cm rounds
4 free range eggs
75ml double cream
65g feta (cubed)
A few leaves of tarragon, parsley and mint
Salt and pepper
A frying pan that can go under the grill
- Cook the new potatoes
for 15-20 mins, or until a knife easily passes through them.
- Slice the asparagus into
2cm pieces. Add to the boiling potatoes when they have about a minute
- Drain the new potatoes
and asparagus and refresh in cold water to stop them cooking.
- In a medium sized frying
pan heat up 2tbsp of olive oil and over a medium heat, fry off the
spring onion for about 5 mins.
- While frying the onions
finely chop the herbs and chop the new potatoes in half.
- Add the potatoes to the
pan and sauté for a few minutes until they take on a bit of colour. Keep
stirring or the potatoes could stick.
- Crack the eggs into a
jug, add the cream and whisk until well combined.
- Add the chopped herbs to
the egg mix and give it a decent seasoning.
- If the frying pan you
are using is a bit old or has lost its non-stick abilities then add a
further 1tbsp of oil to the frying pan.
- Turn the heat up and add
the asparagus, peas and cubed feta. Mix well and after 1 minute add the
- Turn the heat down to
just below medium and cook until the edges have started to harden up
- While the frittata is
cooking turn on your grill to a medium setting.
- Using a tea towel put
the whole pan under the grill for about 5 minutes and keep a close eye on
- Alternate between the
hob and the grill until the frittata feels firm and when a knife is
inserted in top the middle no raw egg comes out. This takes roughly 10mins
with a few alternations between the hob and grill.
- When cooked turn out
onto a chopping board and portion up. It keeps well in the fridge and
would make a good lunch the next day.