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Roasted Pepper and Asparagus Frittata
6-8 eggs, preferably free range, lightly beaten3 tbsp chopped fresh herbs, eg thyme, oregano, parsley2 cooked potatoes, diced 2cm sliced flesh of 1-2 roasted peppers2 handfuls lightly cooked asparagus2 tbsp parmesansalt and freshly ground black pepper2 tbsp olive or cooking oil
© Annabel Langbein Media
6-8 eggs, preferably free range, lightly beaten
3 tbsp chopped fresh herbs, eg thyme, oregano, parsley
2 cooked potatoes, diced 2cm sliced flesh of 1-2 roasted peppers
2 handfuls lightly cooked asparagus
2 tbsp parmesan
salt and freshly ground black pepper
2 tbsp olive or cooking oil
Beat the eggs in a large bowl. Add the herbs, potatoes, peppers, parmesan and asparagus. Mix in parmesan and salt and pepper to taste. Heat the oil in a fry-pan with a heat-proof handle. Add the garlic and sizzle a few seconds. Pour the potato mixture into the bowl, season and mix well to combine. Re-heat the fry-pan. Pour in the mixture and cook over low heat for 6-8 minutes. Place under a pre-heated grill and cook for 5 minutes or until golden brown and set. Leave in the pan for a few minutes to cool before turning out. Cut into wedges and serve warm.
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