Asparagus and mint frittata with jersey royal potatoes and chive oil

Method

1. Well ahead, make the chive oil: Heat the olive oil in a small pan until hot but not boiling (about 80°C). Stir in most of chives and leave to cool. Blend to a smooth purée when cool.

2. Steam the asparagus and potatoes separately until just tender (10-15 minutes and 15-25 minutes respectively) and keep warm.

3. In a bowl, beat the eggs with some seasoning, adding the mint and half of cheese.

4. Preheat a hot grill. Heat the olive oil or butter in heavy frying pan which has a heatproof handle. Add the egg mixture to the pan and cook until nearly set.

5. Top with the asparagus and remaining cheese. Flash under the grill for no more than 1 minute to finish cooking the eggs and colour the top nicely.

6. Serve with the potatoes and chive oil, using the few remaining chives as a garnish.

Comments                        add a comment

Be the first to add a comment...

Ingredients

bunch of Asparagus, trimmed
250g Jersey Royal potatoes
6 Eggs
salt and fresh ground black pepper
small bunch of Mint, chopped
50g pecorino or Parmesan
1-2 tbsp Olive oil, or a knob of unsalted butter

For the chive oil:

200ml Olive oil
bunch of Chives, chopped

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Great discounts on cookware
Real Italian food for real food lovers
Save money on shopping bills