Ingredients
- 200 g new potatoes, scrubbed clean and sliced thinly (1/2 to 3/4 cm thick)
- 2 tablespoons olive oil
- 3 green onions (white and light green parts), thinly sliced
- 100 g asparagus, woody ends trimmed and cut into thirds on diagonal (4-5 stalks)
- 6 eggs, lightly beaten
- 40 g parmesan, freshly grated
- Arugula, purslane or mixed leaves, to serve
Instructions
- Arrange a rack in the middle of the oven and heat to 400°F / 200 °C.
- In a medium bowl, whisk together the eggs with HALF the cheese. Season well with salt and pepper and set aside.
- In a medium oven-proof cast iron or non-stick skillet (Ø 24-26 cm) heat the olive oil over medium heat and fry the potatoes until lightly golden on each side (about 10 minutes). If the potatoes are browning too quickly, lower the heat and cover with a lid so they have a chance to cook through to the middle.
- Add the green onion and asparagus and cook for 2-3 minutes. Spread the vegetables in an even layer and pour over the egg mixture. Top with the remaining cheese and transfer to oven.
- Bake for 15 to 20 minutes, or until the eggs are set and the top is lightly golden around the edges.
- For a browned, crispy top, let the frittata cook under the broiler for a minute or two at the end of cooking.
- Cool in the pan for 5 minutes, then slice into wedges and serve with the fresh salad on top. Enjoy!
Nutrition
Notes
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