|Energy (Kcal) 288||14%|
|Energy (KJ) 1200||14%|
|Saturated Fat 8.6g||43%|
|Total Sugars 2.7g||3%|
Cook the potatoes in salted boiling water for about 10 minutes or until tender, drain and when cool enough to handle, thinly slice.
Pre-heat your grill to medium.
In a frying pan add the butter and olive oil and cook the spring onions and asparagus over a low heat for 3-4 minutes. Add the potatoes and continue cooking for a few more minutes whilst you beat the eggs in a bowl with the crumbled feta cheese.
Pour this over the potatoes and cook very gently without stirring. When the base has started to set, pop the frittata under the grill until set.
Serve the frittata with fresh rocket, tomato and radish.
See this fantastic frittata recipe in action below, and check out more video recipes here!
100g baby/new season potatoes (or 2cm cubed Roosters)
100g baby/new season potatoes
4 asparagus spears, chopped
50g feta cheese, crumbled
2 spring onions
1tsp olive oil
Don't let your leftovers go to waste. Try this delicious Roast Lunch Hash.
Serious flavours and colours make this an impressive dish to serve for brunch with friends - give it a go!
Greek potato and chicken parcels with pomegranate, spinach and sumac
Get your Greek on with these yummy Potato and Chicken filo Parcels. Generously filled with spinach and spiced with sumac, this dish is set to be a party sensation!
Sprinkle with natural yogurt and pomegranate seeds for that extra-special finish.
For a taste of the Emirates in your own home, try this modified version of a classic Tabbouleh dish, with a bit more bite.