Recipes
Fresh frittata bites
A delicious variation on the traditional recipe, bursting with Italian flavours – it works well with most leftover veg, too
A delicious variation on the traditional recipe, bursting with Italian flavours – it works well with most leftover veg, too
(27 votes)
Cook: 45 Mins
Serves: 9
Price: 83p per serving
Nutritional Information
Each 148g serving contains
Energy
916kj
219kcal
916kj
219kcal
11%
Fat
15.2g
15.2g
Med
22%
22%
Saturates
4.0g
4.0g
Med
20%
20%
Sugars
1.3g
1.3g
Low
1%
1%
Salt
0.43g
0.43g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
619kj/148kcal
Typical energy values per 100g:
619kj/148kcal
Ingredients
350g Grower’s Selection Baby Potatoes, cut into 1cm-thick round slices
125g Extra Special Asparagus Tips
8 Extra Special Golden Yolk Free Range Eggs
6 sun-dried tomatoes, roughly chopped
3 spring onions, finely chopped
30g Parmesan, finely grated
4tbsp Asda Light Mascarpone
4tbsp pesto
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Bring a large pan of water to the boil, add the potato slices and cook for 6 mins until tender. Add the asparagus for the final 1 min. Drain and set aside to cool slightly.
2
Meanwhile, line a 23cm x 23cm, 4cm-deep non-stick baking tray with baking paper.
3
Beat together the eggs in a large jug, then gently mix in the cooked potatoes and asparagus, the sun-dried tomatoes, spring onions and Parmesan.
4
Pour the mixture into the lined baking tray. Use a teaspoon to add the mascarpone in small dollops spaced evenly over the top, then repeat with the pesto. Season generously with freshly ground black pepper.
5
Transfer the baking tray to the preheated oven and bake for 20-25 mins until just set and golden.
6
Allow the frittata to cool slightly before removing from the baking tray and cutting into nine rectangles.