Frittata with spring greens and potatoes

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

An easy frittata to welcome spring!

Serves 4-6


250g small new potatoes, thinly sliced

300g asparagus, trimmed

1/2 tablespoon vegetable oil

flaky sea salt and freshly ground black pepper

1 medium onion (approx 150g), diced

2 cloves garlic, minced

1/2 cup frozen peas

8 eggs

2 tablespoons heavy cream (35%)

To serve:

pea shoots or other spring greens

flaky sea salt and freshly ground black pepper


Preheat the broiler to 375˚F.

Heat the oil in a Le Creuset Toughened Nonstick Frying Pan over medium-high heat.

Add the potatoes and asparagus and cook until they are just starting to soften and become golden around the edges, stirring from time to time. Timing will depend on how thinly you've sliced the potatoes and how thick your asparagus is but somewhere between 5-8 minutes. Season with sea salt and pepper.

Remove the vegetables from the pan and set aside.

Add the onions and garlic to the pan and cook until the onions are translucent and the garlic is starting to colour slightly.

Add the peas then the rest of the vegetables to the pan and stir to distribute evenly.

In a large bowl, whisk the eggs and cream then pour over the vegetables, shaking the pan slightly to make sure the mixture is even across the pan.

Cook over medium heat for about 5 minutes, until the frittata is just starting to set in the middle.

Place the pan under the broiler (on the middle rack, you don't need to get it too close) and cook for 5-6 minutes or until the frittata is golden and puffing around the edges. The vegetables on top will get a little bit more colour here too.

Remove the frittata from the oven and transfer it to a cutting board to serve.

Can be enjoyed warm or room temperature and leftovers will keep for a couple of days in airtight containers in the fridge. Can be reheated or enjoyed cold too.


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