Spring Frittata Recipe

Posted 17 May 2017

Spring Frittata

This dish is perfect to eat as the nights are getting longer and thoughts of summer are creeping in

Serves 2


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


  1. Cook the new potatoes for 15-20 mins, or until a knife easily passes through them.
  2. Slice the asparagus into 2cm pieces. Add to the boiling potatoes when they have about a minute left.
  3. Drain the new potatoes and asparagus and refresh in cold water to stop them cooking.
  4. 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.
  5. While frying the onions finely chop the herbs and chop the new potatoes in half.
  6. 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.
  7. Crack the eggs into a jug, add the cream and whisk until well combined.
  8. Add the chopped herbs to the egg mix and give it a decent seasoning.
  9. 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.
  10. Turn the heat up and add the asparagus, peas and cubed feta. Mix well and after 1 minute add the egg mix.
  11. Turn the heat down to just below medium and cook until the edges have started to harden up
  12. While the frittata is cooking turn on your grill to a medium setting.
  13. Using a tea towel put the whole pan under the grill for about 5 minutes and keep a close eye on it.
  14. 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.
  15. 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.  
John Tite

Jon Tite

Head ChefRead more posts by Jon Tite


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