Happy National Vegetarian Week UK!
So here is a post that celebrates this spotlight on vegetarianism by showcasing the seasonal delight of British asparagus in a simple and scrumptious Frittata.
With a wealth of health boosting vitamins and minerals packed into each spear, ( including vitamins A, C and E, Iron, Potassium and prebiotics) asparagus will work to help your immune system, digestive system, heart, blood pressure, skin, hair, nails, energy levels and libido! When it comes to asparagus , what’s not to like? Well, maybe the shortness of the British asparagus season (May- June), but British asparagus is some of the best in the world, so let’s make the most of it and leave that Peruvian stuff where it belongs; Peru.
Seasonal Spring Frittata
(asparagus and minted Jersey Royal potatoes)
You Will Need:
half a white onion – diced
125g British asparagus
200g Jersey Royal potatoes
5 free range eggs
2 tbs butter
sprig of fresh mint
Start by slicing your spuds into rounds, approx 1cm thick
Bring a pan of water to the boil and boil your sliced potatoes with the mint and a pinch of salt for 8 minutes (or until just soft) and then drain
Gently melt the butter in a frying pan, add the diced onion and cook over a medium heat for a couple of minutes
Snap the woody end off of the asparagus spears and discard. Slice the spears diagonally in half (or into thirds for longer spears)
Add the asparagus to the onion, cover and cook for 3 minutes
Combine the minted potatoes with the onion and asparagus
Turn on the grill
Beat the eggs, season and then add to the pan and cook until almost set (you should see it set around the edge but still be runny on the top, in the middle)
Finish cooking the frittata under the grill until the whole thing has set (approx 3-4 minutes)
Serve with some artisan bread and a side salad