I love a good frittata and I'm a big fan of asparagus occasionally. This is made slightly different to how I'd normally make a frittata and perhaps slightly easier.
To start I parboiled the potatoes in salt water. When they were almost done I threw in the asparagus tips to cook for just a minute and drained.
The onions were fried until soft and I threw in some leftover mushrooms for good measure. You can never go wrong with mushrooms.
I cracked six eggs and beat them with the remaining dribble of milk I had. I mixed in all the grated cheese, which I later read was wrong and I should have kept half for the top. Oh well! Too much cheese can't be a bad thing, right?
I left this to fry on the hob for a few minutes an then popped it under the grill with some more cheese grated on top. I served this with a salad and some sour cream dip in the absence of mayo. It was probably one of the best frittatas I've made. I think the cheese in the egg mix made it.
No comments:
Post a Comment