SEASONAL DELIGHTS Asparagus frittata
Serves 4-6 Prep time 10 minutes Cooking time 20 minutes
Ingredients 275g new potatoes 450g asparagus 5 large eggs 200g buffalo mozzarella
50g Parmesan, grated 2 tbsp chopped flat leaf parsley 2 tbsp olive oil Sea salt and freshly ground black pepper
Method
1. Preheat the oven to 200째C/gas mark 6. Making sure the potatoes are clean first, boil them in salted water. 2. Trim the asparagus, then cut the stems into 1cm slices leaving the spear as a piece about 8cm long. Add this all to the potato pan for the last 5 minutes of the cooking time. 3. Drain everything and refresh in cold water. Thickly slice the potato. 4. Whisk together the eggs really well. Dice the mozzarella and add to the eggs along with 40g of the Parmesan, the parsley, potatoes and slices of asparagus. Season generously with sea salt and freshly ground pepper. Stir everything to coat with the egg. Lastly, gently stir through the spears. 5. Heat a 22cm diameter oven-proof deep frying pan along with the olive oil over a medium heat. Nonstick would be great, otherwise one which is naturally seasoned. 6. Pour in the egg mixture making sure some of the spears are sitting at the top. Leave to cook for around 10 minutes until the edges are starting to firm up. 7. Sprinkle over the last 10g of Parmesan and slide the frying pan in to the oven. Bake for 8-10 minutes until the frittata is golden and firm. 8. Serve straight from the pan with a crisp green salad.
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