Ingredients
- 2 large white onions sliced thin
- 2-3 sprigs of thyme, stripped
- 500g asparagus
- 500g firm fleshed potato, such as Nadine
- 1 cup cheese curd
- ½ cup cream
- 1 doz eggs
- 1 tsp smoked paprika
- Salt, pepper
Asparagus and potato frittata
Method
- Lightly parboil your potatoes, skins on, and when almost done drop in your asparagus spears for 90sec
- Drain
- Set asparagus aside
- Cut potatoes into half inch slices
- Meanwhile lightly sauté your onion slices, with the thyme, in the large skillet you intend to bake your frittata in
- When onions are opaque, add in your potatoes, and asparagus spears and toss to combine
- In bowl combine eggs, cream, two thirds of the cheese curd, the paprika, salt and pepper
- Pour over the vegetables
- With the skillet on a low heat, cook through the bottom half of the frittata, meanwhile heat your grill
- Transfer your pan to the oven and grill until almost set on top
- Crumble and sprinkle on remainder of cheese curd and a good pinch of paprika
- Return to oven until cheese is melted a little
- Allow frittata to stand for 30min – 1 hour, then turn out on to a plate, and then onto another plate or board, cheese side up for serving
- Cut into wedges, and enjoy with a crisp salad and a chutney or sauce of your choosing
Comments
Frittata is so versatile - eat it from brunch to supper, warm or cold, at the table, on a picnic or out of a lunch box. Try it with your favourite sauce or chutney from one of our creative vendors. Make a good sized frittata as left-overs keep for 3-4 days and, in my opinion, improve in flavour.
Thanks to Ettrick Gardens – potatoes, Ann Robertson Free Range Eggs – eggs, Palmerston Asparagus – asparagus, Hammerhead Foods – smoked paprika, and Evansdale Cheese – cheese curd; for providing the products used in the demonstration at the market
Please click here if you would like to download a printable copy
