Containing several different green vegetables as well as potatoes and cheese, this frittata is flavoursome, nutritious and substantial.
It’s best served hot, with the Asiago cheese oozing, but don’t throw away any leftovers as it can also be eaten cold. If you can’t find Asiago, use Brie instead.
Serve with a crisp green salad.
Vegetable and asiago cheese frittata
400g baby new potatoes, scrubbed and sliced into rounds 5mm thick
100g fine asparagus spears, woody ends removed and cut into 3cm lengths
100g broccoli, cut into small florets
100g frozen peas, defrosted
2 tbsp olive oil
100g spring onions, chopped
2 tbsp chopped fresh chives
3 tbsp chopped flat leaf parsley
6 large eggs, lightly beaten
100g Asiago cheese, cut into small pieces
Salt and freshly ground black pepper
Crisp green salad to serve
Put the potatoes in a large pan of boiling salted water and bring back to the boil. Add the asparagus, broccoli and peas and cook for 4 minutes or until the vegetables are just tender. Drain well and set aside.
Heat the oil in a 24cm heavy-based, non-stick frying pan over a medium heat. Add the spring onions and fry gently for five minutes, stirring occasionally. Add the drained vegetables and the herbs and fry for 2 minutes. Preheat the grill to medium high.
Season the beaten eggs with salt and pepper and pour over the vegetables. Tilt the pan so the eggs cover the bottom of the pan evenly, reduce the heat slightly and cook for 8 minutes without stirring. Remove from the heat and scatter over the cheese. Place the pan under the hot grill for about 6 minutes or until set and golden brown.
Remove from the grill and leave to rest in the pan for 5 minutes then turn onto a serving plate. Cut into wedges and serve with a crisp green salad.