It’s finally starting to feel like spring this week and I’m celebrating with this delicious Asparagus & Potato Frittata. All of these beautiful, fresh green veggies feel like spring personified and I’m really enjoying making a frittata like this one at the start of the week and enjoying it for lunch all week long.
If you have any leftover cooked or roasted veggies from last night’s dinner this recipe is the perfect way to use them up, I’ve popped pre-cooked potatoes in mine which lends a lovely texture and reminds me of a delicious spanish tortilla.
1 bunch asparagus
1/2 lemon juiced
1/2 zest of lemon
4 new potatoes, boiled and halved
50g of spinach, blanched
salt and pepper
4 spring onions
2 cloves of garlic
1 tsp of thyme
Preheat the oven to 200c
Crack the eggs into a bowl add season with salt, pepper, garlic, lemon juice, lemon zest and thyme before whisking together and pouring into a greased or parchment lined oven proof dish
Top the egg mixture with spinach, spring onions, potatoes and asparagus
Pop into the oven to bake for 20 mins until cooked through and enjoy