Asparagus frittata


  • A bunch of asparagus
  • Two medium sized potatoes
  • One small onion or shallot
  • 6 cherry tomatoes (or more if you want)
  • 6 eggs
  • 1 teaspoon of olive oil

(Variations of this could include sliced courgette, sun dried tomatoes, cheese added to the egg mixture or sprinkled on top, etc.)

How many this would feed depends on how hungry you and the people you’re cooking for are. You can always add more eggs for more people. In my household this fed two adults and a child as a light dinner with a green salad.

Rating: Easy peasy


Boil a pan of water. Put the asparagus in for a couple of minutes. Take them out and put to one side. Cut the potatoes in cubes and put them in the same boiling water until they soften a bit but don’t totally cook them. Drain the water and set aside.

Heat olive oil in a frying pan.

Add chopped or finely cut slices of onion or shallot. Once it softens (and before it gets brown) add the cherry tomatoes cut in half and the potatoes. Let it cook for a couple of minutes.

Lightly beat the eggs. Add salt and pepper to your taste.

Pour the eggs over the veggies in the frying pan. Make sure the egg mixture is well distributed over the veggies. Let it settle for a couple of minutes.

Now you have two options:

  1. Carefully turn the mixture on to a plate and back into the frying pan to cook the other side. Put the asparagus on top.
  2. Carefully slide the mixture onto an oven dish. Put the asparagus on top. I have a fan assisted oven and it took about 15 minutes at 180 degrees for the frittata to settle.

Of course if you have one of those snazzy hob to oven pans, the above options are mostly irrelevant and you just need to keep an eye on the time.

Make sure the eggs and the potatoes are cooked through and voilà you have dinner!

You can embellish the plate with coriander or parsley and serve it with a salad or bread for a light dinner.



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