Asparagus frittata

A low calorie, simple recipe that uses some of the best spring/summer seasonal produce.

Nutritional highlights

Asparagus and spinach are both seasonal to the late spring months, meaning that there is no better time to nourish the fantastic taste and nutrients from these foods. Both of these bright green veggies are packed with vitamins including vitamin A which plays an important role in immune function and maintaining healthy skin.  You’ll also be topping up your stores of vitamin C, E, K, folate, iron and calcium just to name a few, all in this simple recipe!

Ingredients list

(Makes 2 servings)
Preparation time: 10 minutes
Cooking time: 15 minutes 

• 110g new potatoes, sliced
• 150g asparagus
• 1tsp olive oil
• 4 medium eggs
• 120g cottage cheese
• Black pepper
• 100g spinach
• 4 spring onions, sliced
• 80g cherry tomatoes

Method

In a pan boil the sliced potatoes for 5 minutes, then add the asparagus. Cook for a further 5 minutes and drain.

Heat the olive oil in a non stick frying pan.

Beat the eggs with the cottage cheese and some black pepper (to taste) then add to the non-stick frying pan.

Spread the potato and asparagus over the base of the pan, then pour the egg mixture over the top.

Cook over a low heat for 10 minutes or until you see the frittata start to set around the edges.

Place the pan under a grill for 5 minutes to set the top.

Slice into wedges and serve with a side salad of spinach, spring onions and cherry tomatoes.