- 500g baby potatoes
- 2 teaspoons oil
- 1 red onion, remove ends and papery skin then roughly chopped
- 2 bunches of asparagus, trim the ends off and cut remaining spear into 3 pieces
- 4 eggs
- ½ cup low fat milk
- Salt and pepper
Credit: Woolworths
Gear
Ingredients
It’s this easy
- Steam or microwave the potatoes until they are tender, cut into quarters.
- Whisk eggs, milk, pepper and a small amount of salt, set aside.
- Heat oil in a 20cm-base, non-stick frying pan over a medium heat.
- Add onion and cook for 4 minutes or until tender.
- Add asparagus and cook for 2 minutes.
- Stir in potatoes, reduce heat to medium low and preheat the grill to high.
- Add the egg mixture and give the pan a little shake to combine the egg. Cook for 8 minutes then place under the grill for 2 minutes or until the egg is set and golden.
Tweaks
- Try making a salad using lightly boiled and sliced snow peas, snow pea sprouts and salad dressing and pile on top of frittata when serving. For extra flavour you could add some reduced-fat fetta crumbled to the frittata before it’s baked.
