ASPARAGUS & POTATO FRITTATA
PREP AND COOK: 20 MINS
• 200g washed potatoes, quartered • 1 bunch asparagus, trimmed
• 1 onion, finely chopped
• 6 cage-free eggs, beaten
• 60g Tasty cheese, grated
• Mixed salad leaves,
1 Put the potatoes in a pan of cold salted water and bring to the boil. Cook for 4 to 5 minutes until just tender, then add the asparagus in the last minute of cooking. Drain.
2 Meanwhile, heat 1 tblsp oil in an ovenproof frying pan over a high heat. Add the onion. Cook until softened.
3 Mix the eggs with half the cheese in a jug and season with salt and pepper. Pour over the onion in the pan, then scatter over the potatoes and asparagus. Top with remaining cheese and place under a preheated grill for about 5 minutes, or until golden and cooked through.
4 Cut into wedges and serve with mixed salad leaves.