Cheesy frittata

Recipe from: 11/1/1997 12:00:00 AM
Ingredients 9
Servings 1
Minutes 15 minutes


Serving Change
  • 6
    large eggs
  • salt and freshly ground black pepper
  • 250
    canned asparagus spears
  • 100
    spinach, steamed and sliced
  • 150
    Cheddar cheese, grated
  • 45
    chopped mixed fresh herbs of your choice
  • 50
  • 175
    baby potatoes, boiled and sliced
  • fresh herbs, to garnish


15 minutes
1. Beat the eggs and seasoning together in a large bowl. 2. Stir in the asparagus, spinach, three quarters of the cheese and the herbs. 3. Melt 40 g of the butter in a medium-sized pan and pour in the egg mixture. Reduce the heat to low and cook for about 15 minutes until the mixture is set but the top is still a little runny. 4. Scatter the sliced potato over the frittata and top with remaining cheese. Dot with remaining butter and then place under a hot grill until lightly browned and set. Garnish with fresh herbs.

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