Asparagus frittata
- Details
- By Jo Ingleby of Demuths, Bath
Method:
In a 24cm non-stick frying pan, heat olive oil and gently sauté potatoes until cooked (about 10mins). Add spring onion and asparagus and fry for a further 2mins. Whisk eggs with the cheeses, add herbs and season well. Add egg mixture to the vegetables in the pan and cook over a gentle heat until almost set. Pre-heat grill. If your handle is not heat-proof, wrap it in tin foil. Grill until top of mixture is golden and frittata is set. Serve hot or cooled.
