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
- spring onions.
You will also need:
- 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
How to make asparagus, new potato and spring vegetable oven baked frittata:
Oven baked frittata with asparagus, new potato and spring vegetable
- 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
- 100 ml 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.
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
Midge – Peachicks Bakery – vegan red onion and chilli cheese scones
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