Asparagus, broad bean and mint frittata

Serves
4
Preparation time
20 minutes
Cooking time
25 minutes

Ingredients

  • 250g new potatoes
  • 125g asparagus, cut into 2.5cm lengths
  • 125g broad beans, frozen
  • 3 tbsp olive oil1
  • onion finely chopped
  • 2 garlic cloves, crushed
  • good pinch crushed dried chillies
  • 5 eggs
  • salt and freshly ground black pepper
  • 2 tbsp chopped fresh mint, washed

Method

  1. Boil the potatoes for 10-12 minutes, until just tender. Add the asparagus and broad beans, cook until tender. Drain and refresh under cold running water. Slice the potatoes and slip the broad beans out of their skins.
  2. Heat 1 tbsp of the oil in a large ovenproof nonstick frying pan and add the onion and garlic. Cook for 4-5 minutes, then stir in the chillies. Beat the eggs in a large bowl, season with salt and pepper and stir in the onions, potatoes, asparagus, mint and broad beans.
  3. Add the remaining oil to the pan and pour in the egg mixture. Spread the mixture out evenly and cook over a medium heat for 5-7 minutes, until almost set. Place the pan under a hot grill for a couple of minutes, until set. Cut into small pieces and serve on cocktail sticks as a delicious canapé.

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