Jersey Royal, Asparagus and Cheddar Frittata

A midweek vegetarian lunch alternative that will keep you fuelled for a busy afternoon during lock-down. An adapted recipe from the Waitrose recipe selection from May 2019. 

Serves 4 People / 30 Minute Prep Time

Ingredients

• 300g jersey royal new potatoes
• 5 tbs olive oil
• 1 pack of asparagus, chopped
• 6 medium eggs
• 1/2 an onion sliced
• 100g cheddar cheese, grated

Method

1. Chop up the potatoes into slices and transfer into a pan. Bring the water to a boil and leave to simmer for 8 minutes.
2. Whilst the potatoes are boiling add 2 tbs of oil into a large frying pan and fry the asparagus for 2 minutes until the surface is lightly charred, add in the onion and fry for a further 2 minutes.
3. After 8 minutes drain the potatoes and rinse them under cold water. 
4. Add the remaining oil and toss the potatoes into the pan.
5. Beat together the eggs, salt and pepper in a measuring jug. Pour the eggs into the pan and top with cheddar cheese.
6. Turn down the hob to a lower setting, cover over the frittata over with a lid and leave to cook for 6 minutes.
7. After 6 minutes carefully flip out the frittata onto a plate and add back into the pan upside down and leave to cook with the lid on for a further 6 minutes.
8. Turn off the heat, flip out the frittata onto the plate, cut into 4 and enjoy immediately.

NOTE - this dish works particularly well reheated in the microwave for lunch the next day as well.