Frittata

A classic Italian egg dish utilizing leftover potatoes, asparagus, peas, and mint, baked until perfectly set and golden.

Cook Time

20 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

2
tbsp

Parmesan

grated

2
piece

Eggs

free-range and beaten

NutsSeeds

5
leaves

Mint

fresh and torn

1
pinch

Black Pepper

freshly ground

OilsFats

5
ml

Sunflower Oil

for greasing

Vegetables

100
g

Potatoes

boiled, chilled and crushed

2
spears

Asparagus

trimmed and chopped

1
piece

Spring Onion

trimmed and chopped

2
tbsp

Peas

frozen

Steps

Preheat the oven to 200°C and grease an ovenproof dish with sunflower oil.
Mix together the asparagus, spring onion, peas, mint, and parmesan in a bowl.
Add the beaten eggs and black pepper to the mixture and stir well.
Spoon the mixture into the dish and bake for 15-20 minutes until the eggs are set.
Serve the frittata with cherry tomatoes.