Herby frittata with asparagus and cheddar
(at time of publication)
- 6 free-range eggs
- 1 cup loosely packed, finely grated mature cheddar cheese
- 1 cup cooked kumarasweet-potatoX, cut into bite-sized pieces (or use potato)
- 1 cup, freshly chopped mixed soft herbs (mint, coriandercilantroX, parsley, basil)
- ½ tablespoon olive oil
- 1 bunch asparagus, sliced
1 Beat the eggs in a bowl. Add half the cheese, the kumara and herbs. Season with salt and freshly ground black pepper.
2 Heat the oil in a large frying pan over a high heat and fry the asparagus for 1 minute, until starting to colour. Turn down the heat, then add the egg mixture and cook gently for 5-6 minutes, until the base is set. (Preheat the grill.)
3 Sprinkle over remaining cheese, then put the frying pan under the grill and cook the frittata for 3-5 minutes until set and golden. Serve with a large salad.
Save any woody asparagus ends to use in stocks, to add extra flavour.
Nutrition Info (per serve)
Total fat 20.5g
–Saturated fat 9.1g
Dietary fibre 1.5g
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