450g waxy potatoes, peeled and sliced into 1/2 cm discs
1tsp chilli flakes
1 small onion (around 130g) sliced
2 cups of asparagus or broccolini, or both (around 8 stems total)
2 cloves of garlic, thinly sliced
3 tbsp olive oil
100g feta or any cheese you have in the fridge, crumbled/grated (optional)
This frittata is a wee bit laborious but well worth it for the custardy texture and evenly cooked fillings. We paired ours with a simple salad of roquette, cucumber, quick pickled lemons, and a hunk of crusty white bread. It’s simple, it’s scrumptious, it’s spring – get cracking!
Begin by combining the eggs in a large bowl with a whisk, or an immersion blender. You’re aiming for one homogenous liquid (no sneaky gloopy whites allowed). Set aside and let the froth settle.
Preheat the oven to 150°C – an oven thermometer comes in handy here, but not essential (without one, you’ll have to be a bit more attentive in the cooking process)
Heat 1tbsp olive oil in a large, nonstick fry pan that can go in the oven. Add potatoes and season with salt, pepper and chilli flakes. Fry over medium heat, tossing them now and then, for 15-20 mins until tender and browning. Remove from the pan and set aside.
Add another 1 tbsp oil into the pan, add the onions and season with salt and pepper. Sauté gently for about 8 mins, until soft and translucent. Remove from the pan and set aside.
Add a final 1 tbsp olive oil to the pan and add the broccoli/asparagus and garlic, season with salt and pepper. Sauté for 6-8 mins until tender, then turn off the heat. Return the potatoes and onions to the frying pan and mix gently to distribute the ingredients evenly.
Season the eggs with salt, pepper and half the feta. Pour the egg mixture evenly over the vegetables and wriggle the pan to ensure it gets in every crevice. Sprinkle with the remaining feta.
Carefully place the pan in the oven and cook until the frittata has just set and is beginning to brown and puff up slightly. Our oven runs a bit cool, so we had it cooking for 55 mins, the original recipe calls for 20 min. Just keep checking, and once there is no runny egg, you should be right.
Let it sit for 5-10 mins before slicing. It’s great served at room temp the next day too!
So easy and so delicious – I added a little chilli oil to the sweet potato, which gave it a nice zing!!
Chilli oil makes (almost) everything better! Glad you Liked it 🙂
Swapped the waxy potatoes for sweet potatoes because I had none in! My kids loved it.