|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
Low sat fat
Looking for a Jamaican jerk twist on your meal? Try this potato and black bean curry for a filling evening dish that's a tasty as is it nutritious!
Mexican beef lettuce tacos with potato tortilla chips
Make it Mexican with these awesome beef lettuce tacos and potato tortilla chips. Flavoured with spicy chilli powder and cool sour cream, these are perfect for any fiesta!
Autumnal Potato, Pork & Apple Traybake
Give your taste-buds a treat with this Autumnal, Potato & Apple tray-bake. Packed full of seasonal flavours and ingredients, this dish is a delicious yet hassle-free meal idea perfect for any occasion.