Ingredients
- 6 eggs
- 1 cup cooked potato, cut into bite-sized pieces
- 1 cup, freshly chopped mixed soft herbs (mint, coriander, parsley, basil)
- 1 teaspoon olive oil
- 1 bunch asparagus, tough ends removed & chopped into chunks
Instructions
Beat the eggs in a bowl, add the potato and herbs. Season with salt and freshly ground black pepper.
Heat the oil in a large frying pan over a high heat and fry the asparagus for 1 minute, until starting to colour. Turn down the heat, then add the egg mixture and cook gently for 5-6 minutes, until the base is set.
Put the frying pan under the grill and cook the frittata for 3-5 minutes until set and golden. Serve with a large salad and extra steamed asparagus.
Variations:
Use any vegetables in this frittata e.g. kumara, mushrooms, or tinned asparagus (drained).