May – Asparagus and new potato frittata with garden pea salad
1/2 tbsp olive oil
300g new potatoes, quartered or cut into 2 cm chunks
250g bunch asparagus, woody ends removed chopped into 1inch pieces
1 small red onion approx. 100g
50g cheddar cheese grated
100g frozen peas
2 sticks celery, chopped
Small bunch mint
1/2 tbsp. olive oil
Squeeze of lemon juice
Crack the eggs into a bowl. Add salt, pepper and grated cheese and mix well.
Add the potatoes to a pan of cold water. Bring to the boil and cook for 6-7 minutes until tender. Add the asparagus and cook for another 2 minutes. Drain well.
In an oven proof frying pan heat the olive oil until hot. Add the onion and fry well until softened. Next add the potatoes and asparagus and mix well.
Now add the egg mixture making sure that everything is well mixed.
Let the mixture cook for about 5 minutes on a low heat on the stove top until the egg starts to set and then finish under a hot grill for another 3-4 minutes until set and golden on the top.
Leave the frittata for 5 minutes to cool and firm up before slicing. To make the salad add the peas to boiling water and cook for 2-3 minutes. Drain and rinse with cold water to cool. Add to a bowl with the celery and mint. Drizzle over the olive oil and lemon juice. Season with salt and pepper.
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