You can customise this recipe to your hearts content. Almost any cooked vegetable can go in, from spring broccoli through summer peas, beans and courgettes to winter roots, and it can be enhanced with chopped herbs.
If cooking potatoes from scratch, scrub or scrape them clean and cut into chunky cubes.
Put in a pan, cover with water, bring to boil, then lower the heat and simmer for about 10 minutes until tender.
If using cooked potatoes, cut into cubes. Meanwhile, snap off the woody ends of the asparagus, wash the spears, then cut into roughly 3cm pieces.
Add to the potato pan for the last 3-4 minutes. Drain the veg well.
Lightly beat the eggs together and season them if you like. Preheat grill to medium-high.
Heat the oil in a 25-28cm non-stick frying pan over a medium heat. Add the spring onions and fry gently for 5 minutes, until soft and wilted.
Add the potato cubes and asparagus and stir with the onions. Make sure the ingredients are distributed evenly around the pan.
Next pour in the beaten eggs. Don't move the egg around, just keep the pan over a medium heat and let it set slowly. After around 5 minutes, the base of the frittata will be set but the top will be wet.
Sprinkle cheese over the top, then put the frittata under the grill for 3-5 minutes, until cooked through and golden brown on top. Let cool for at least 10 minutes before slicing (in the pan or out) and serving. Best warm or cold, not hot.
For babies: wedges or chunks of frittata are good finger food
For grown-ups and older children: this is ideal picnic or lunchbox fare.
- 350g new potatoes (leftover cooked ones are ideal)
- 1 bunch of asparagus (about 300g, or 15 stems)
- 7 medium eggs
- 2 tbps rapeseed or olive oil
- 2 bunches of spring onion, trimmed and sliced
- 75g Cheddar or other well flavoured hard cheese
- Freshly ground black pepper and sea salt (optional)
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