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.
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. However, sometimes I do manage to make a little more effort and this frittata would be 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.
Here’s how to make asparagus, new potato and spring vegetable frittata:
- 1-2 tbsp 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 tbsp chopped fresh parsley
- 1 tbsp nutritional yeast (or parmesan if you don't need this to be dairy free)
- 100ml milk (I used almond)
- 6 eggs, beaten
- 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.
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
Midge – Peachicks Bakery – vegan red onion and chilli cheese scones
Chloe – The Adventures of an Allergy Mummy – spinach and mushroom quiche