Basil, pea and asparagus frittata

    30 min

    Fresh and delicious thin frittata made with basil leaves, petit pois, leek, asparagus tips and potato. Nice for brunch with a green salad and crusty bread.

    Samantha's Supper

    Kent, England, UK
    1 person made this

    Serves: 2 

    • olive oil
    • 4 cooked new potatoes, crushed (not mashed)
    • 1 leek, thinly sliced
    • 1 handful asparagus tips, chopped
    • 2 tablespoons peas or petit pois
    • salt and pepper to taste
    • 3 eggs
    • splash cream
    • splash milk
    • 1 small handful torn basil leaves

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat a non stick frying pan with some oil. Add the crushed potatoes. Fry over a medium heat until the potatoes are starting to crisp.
    2. Add the leek, asparagus and peas. Cook until tender. Season well. Turn the heat down to low.
    3. In a mixing bowl combine the eggs, seasoning to taste, cream and milk. Whisk well. Add the torn basil leaves.
    4. Pour the egg mixture over the vegetables in the frying pan. Cook slowly until the bottom is cooked and just starting to set on top. Finish cooking under a pre-heated grill until set and fluffy.
    5. Very carefully slide off the frittata onto a chopping board. Allow to rest for a minute before serving in slices or serve at room temperature. Drizzle a little olive oil over the top, if desired.

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