Asparagus And Broad Bean Frittata Recipe
Servings: 2
Ingredients
- 175 gm small new potatoes
- 225 gm asparagus
- 225 gm frzn broad beans thawed
- 6 x Large eggs salt and freshly grnd black pepper
- 50 gm parmesan cheese freshly grated
- 3 Tbsp. minced mixed fresh herbs such as parsley oregano and thyme
- 50 gm unsalted butter
Directions
- Add in the potatoes to a pan of boiling salted water bring to the boil on the boiling platethen transfer to the simmering ovenfor 15 to 20 min till tender.
- Allow to cold then slice thickly.
- Meanwhile trim the asparagus removing any woody parts of the stems.
- Add in to a pan of boiling salted water and cook briskly on the boiling plateuntil just tender.
- Drain then immerse in a bowl of cool water to cold.
- Slip the broad beans out of their waxy skins.
- Drain the asparagus pat dry then cut into short lengths.
- Put the Large eggs in a bowl with a good healthy pinch of salt plenty of pepper and half of the parmesan cheese.
- Beat thoroughly till proportionately blended then stir in the asparagus broad beans and minced herbs.
- Put 40g butter in a large ovenproof castiron frying pan about 250mm in diameter. Place on the floor of the roasting ovenuntil the butter is melted and the pan is very warm; about 4 to 5 min. Transfer to the simmering plate. When the butter is foaming pour in the egg mix.
- Cook for about 8 to 10 min till the frittata is beginning to set and the top is still a little runny.
- Scatter the cooked potato over the frittata and sprinkle with the remaining parmesan. Dot with the rest of the butter.
- Transfer the pan to the roasting ovenpositioning it at the back of the grid shelf on the second set of runners.
- Cook for about 2 to 3 min or possibly till the frittata is just set; dont overcook or possibly it will dry out.
- Cut into wedges to serve.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 2 servings | |
| Calories 897 | |
| Calories from Fat 409 | 46% |
| Total Fat 46.62g | 58% |
| Saturated Fat 28.44g | 114% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 529mg | 22% |
| Potassium 1756mg | 50% |
| Total Carbs 82.84g | 22% |
| Dietary Fiber 30.9g | 103% |
| Sugars 8.66g | 6% |
| Protein 42.36g | 68% |
