Put A Spring In Your Step With A Spring Frittata Recipe

Asparagus is in ample supply at the moment which is splendid as it’s so delicious! Inspired by this joyous arrival of asparagus and the need to use up some eggs we were kindly given I have come up with the following Spring frittata recipe which is great for a week day supper, it’s cheap to make and lovely and healthy.

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Serves 3 or 4 – depending on how hungry you all are – in our house only 3 at a stretch (but we do have healthy appetites)

Ingredients:

6 eggs

Small pack of asparagus

1 sweet potato (medium sized)

Rind of 1 lemon finally grated

3 cloves of garlic finely chopped

3 sprigs of rosemary

Olive oil

Salt and pepper to season

Method:

  1. Preheat oven to 180 or gas mark 4, peel the sweet potato and chop into medium size chunks, place on a baking tray and drizzle with olive oil and sprinkle with salt and pepper. Pop in the oven until they are cooked through and starting to brown on the edges (usually takes about 20 to 30 minutes) remove from the oven but keep the oven at same temperature ready for the asparagus.
  2. While the potato is cooking chop the asparagus stalks into halves, or thirds if quite large ones and then place on a baking tray, drizzle with olive oil and then sprinkle the finally grated lemon rind over the asparagus, season with salt and pepper and pop them in the oven and cook for 10 minutes. Check on them half way through the cooking time and turn them about in the olive oil a little to check all coated and pop back in the oven, once they are tender all the way through they are ready. Whip them out.
  3. Meanwhile crack all the eggs into a bowl and whisk up with a fork, seasoning lightly with a bit of salt and pepper.
  4. In a non stick frying pan heat a good glug of olive oil and add the garlic, cook for a few minutes being careful not to burn it and then add the potato pieces and the asparagus, spread them out evenly ish around the pan, add the sprigs of rosemary again spreading them out and then pour over the egg lifting the pan and moving the egg around to ensure it reaches all the edges and covers all the veggies.
  5. Stand over it while it cooks, with a spatula you can go round the edges while it’s cooking to ensure it doesn’t stick to the sides, once it looks cooked through apart from the top of it which will still be a bit running (this usually takes about 10 minutes at the most) take it off the heat and pop it under a grill for 5 minutes to brown it on top, do keep checking it as it can brown very quickly and you don’t want it to burn.
  6. It’s lovely served straight away warm with a green salad and crusty bread; or just as tasty served cold and can make a lovely pack lunch cut up into slices.

Bon appetite! Hope you enjoy it.

 

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