Oven baked frittata with asparagus, new potato and spring vegetable
This is an easy recipe for asparagus, new potato and spring vegetable oven baked frittata. Gluten free and dairy free this frittata is perfect for picnics.
- 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.