- Primavera Frittata.jpg (42.11 KiB) Viewed 197 times
Takes: 45 minutes
Serves: 4
No nutritional information available.
Ingredients
- 1 large potato, peeled and cut into chunks
- 175g asparagus, roughly chopped
- 1 courgette, thinly sliced
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 6 eggs
- 80ml milk
- 3 tbsp freshly chopped herbs of your choice
- Salt and freshly ground black pepper
- 40g frozen peas
- 25g hard vegetarian cheese, finely grated
Method
1. Cook the potato chunks in a large saucepan of boiling water for 8 minutes or until just tender. Add the asparagus and courgette to the pan 2 minutes before the end of the cooking time. Drain well.
2. Meanwhile, heat the oil in a deep 20cm non-stick frying pan over a medium heat. Cook the onion and garlic for 6 - 7 minutes, stirring occasionally, until golden. Stir in the drained vegetables.
3. Beat the eggs, milk and herbs together in a large jug. Season with salt and pepper and pour over the vegetables in the frying pan. Scatter over the peas. Reduce the heat to low and cook, uncovered for 10 minutes or until almost set. Sprinkle over the cheese.
4. Preheat the grill to medium-high. Grill the frittata for 3 minutes, or until the top is set and golden. Cover the handle with foil if not heatproof. Leave for 5 minutes before slicing and serving garnished with extra herbs, if liked.
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