Perfect for a spring lunch or picnic spread this oven baked frittata with new potatoes, asparagus and spring vegetables is quick and easy to make. Gluten free and dairy free this frittata will go down a storm at any spring gathering.
Oven baked frittata is perfect picnic food
Try this recipe for asparagus, new potato and spring vegetable frittata next time you're going on a picnic. It's easy to transport, perfectly seasonal and utterly delicious. It might even encourage your children to try something new.
This frittata is free from dairy, gluten and nuts as I'm taking part in the #freefrompicnics collaboration with a group of fabulous free from bloggers. Check the end of this post to see who is taking part.
Do your kids love a picnic?
May so far this year has been typically British in its unpredictability but we have had some lovely sunny days and we as a family have been on a few picnics already.
My children love eating outside and always jump at the chance to have a picnic. And I always jump at the chance to shake crumbs off a rug rather than get down on my hands and knees to clean up the spectacular mess that my kids ALWAYS make on the kitchen floor.
More often than not this means a few sandwiches, apples and a packet of crisps in the park.
This frittata is perfect for picnics
However, sometimes I do manage to make a little more effort and this frittata is perfect for one of those occasions.
It's delicious warm or cold. Wrapped in foil this keeps warm for long enough for us to walk to the local park or packed in a Tupperware box it's perfect cold too.
If you like this you might like my mini frittatas with red pepper, spinach and potatoes.
Tips for making an oven baked frittata
Making your frittata in the oven rather than in a frying pan has many advantages.
- You can leave it to cook while you get on with another job.
- You don't need to turn it over or put it under the grill to cook the other side.
- It uses less oil and is therefore healthier.
However, the one downside is that when you bake your frittata the egg can stick to your pan.
The easiest way to avoid this happening is to use a silicone baking dish.
If you don't have one then use the most non-stick dish you have and grease it really well with oil. You could also line it with non-stick baking paper.
The potatoes will need to be pre-cooked.
Finally, make sure your oven is nice and hot before adding your frittata.
What do you need to make an oven baked frittata?
In this recipe I have used the following spring vegetables:
- new potatoes
- asparagus
- peas
- spring onions.
You will also need:
- eggs
- milk
- olive oil
- cheese or nutritional yeast
- salt and pepper.
In addition to the ingredients you will need the following equipment to bake your frittata:
- chopping board and knife
- a small saucepan to cook the potatoes
- a 20cm x 30cm ovenproof dish
- brush or kitchen towel to spread the oil on the dish.
Pin this oven baked frittata for later
More recipes you might like
If you like this you might like:
- mini frittata with red pepper, spinach and potato
- easy shakshuka
- asparagus and pea salad
- how to cook asparagus
How to make asparagus, new potato and spring vegetable oven baked frittata
If you've made this recipe please a leave a star rating and comment below. Thank you
Please do not reproduce this recipe without permission.
Oven baked frittata with asparagus, new potato and spring vegetable
Ingredients
- 1-2 tablespoon olive oil
- 2 new potatoes
- 8 spears of asparagus around 250g, cut diagonally into three pieces
- handful of peas around 50g
- 8 spring onions sliced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon nutritional yeast or parmesan if you don't need this to be dairy free
- 100 ml milk I used almond
- 6 eggs beaten
Instructions
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Finely dice the new potatoes. Bring a small pan of water to the boil and boil the potatoes for five minutes.
- Place the olive oil in a 20x30cm non-stick ovenproof dish and rub it over the base and up the sides.
- Put the potatoes and asparagus in the dish and cook in the oven for 15 minutes or until the asparagus has softened.
- Meanwhile beat the eggs, milk, nutritional yeast and parsley together. Season with salt and pepper to taste.
- Remove the potatoes and asparagus from the oven and add the peas and spring onions. Stir and then pour the egg mixture over the top.
- Return the dish to the oven and bake for 18-20 minutes until the egg has completely set.
Free from picnics
This post is part of a series of #freefrompicnics recipes from some lovely bloggers. Here are the other bloggers taking part so be sure to check out their recipes.:
Rebecca - Glutarama - egg and gluten free scotch eggs
Kate - Gluten Free Alchemist - a trio of mini picnic pies
Jo - Paleo Crust - rainbow salad jars
Emma - Free From Farmhouse - vegan seven layer dip
Nathalie - Intolerant Gourmand - rainbow fruit salad
Laura - Dairy Free Kids - egg muffin cups
HAVE YOU TRIED THIS RECIPE?
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Mel
Oh I love a frittata! Add in some asparagus and I'm in heaven! This recipe is simple quick and full of yummy ingredients: that's my kind of recipe, Mandy!
Mandy Mazliah
Thanks Mel - frittata is such a great simple lunch x
Laura
These look gorgeous Mandy, I love the combination of vegetables! I definitely think my boys would go for this!
Mandy Mazliah
Thanks Laura - it really was delicious!
Jo @ Jo's Kitchen Larder
Gorgeous asparagus dish to add to the collection! I am so obsessed with this lovely veg at the moment...
Mandy Mazliah
Thanks so much Jo - me too - must go out and buy more before the season ends!
Midge @Peachicks' Bakery
So pretty! Love the flavour combination and such an inventive way to use up the asparagus! x
Mandy Mazliah
I can't get enough of asparagus at the moment - love the stuff
Jacqui
I love frittata and love asparagus so I know this recipe is going to taste fabulous. Being a baked frittata it's my kind of easy recipe too. I think I should plan a trip to the park just as an excuse to make it. Thank you for sharing on #CookBlogShare. X
Mandy Mazliah
Thanks Jacqui, I like baked frittata because it's just so easy and I don't have the right sized pan for making a large one on the hob!
Chloe
This looks incredible! Fab recipe.
Mandy Mazliah
Thanks Chloe!
emma amoscato
I love asparagus and these flavours just scream Spring! It would be a lovely filling meal with the potatoes as well.
Mandy Mazliah
Thanks Emma - yes the potatoes really do make it lovely and filling. I love new potatoes and I'd have some extra on the side too!
Vicki Montague
This looks amazing! I do love a good frittata and I also adore asparagus so this is def for me!
Mandy Mazliah
Thanks Vicki - asparagus and eggs seem to be a match made in heaven!
Monika Dabrowski
I am always excited about seasonal vegetables and asparagus never ceases to inspire me to make new dishes. Love your recipe and I am intrigued by the nutritional yeast, never used it before. Tweeted, stumbled, yummed:) #CookBlogShare
Mandy Mazliah
Thanks so much Monika. Nutritional yeast is a great ingredient for vegans or those who need to eat dairy free as it's full of vitamins and has a slightly cheesy taste.
Angela / Only Crumbs Remain
This sounds so delicious and seasonal Mandy, and a lovely change to sandwiches in a picnic 🙂
Angela x
Mandy Mazliah
Sandwiches are always my go-to for the kids picnics but as they're not very adventurous with their sandwich fillings it's definitely time to branch out!
Kirsty Hijacked By Twins
This looks delicious Mandy, I always love a good egg recipe as we always have plenty of eggs thanks to the chickens x #CookBlogShare
Mandy Mazliah
Thanks Kirsty - this would be a great way to use up some of those lovely fresh eggs!