Double Cheese, Potato, Asparagus & Leek Frittata

METHOD

1. Preheat the oven: Gas mark 5/190C.

2. Start by preparing the fillings: cut the Albert Bartlett Original Rooster Potatoes into bite-sized pieces and parboil until soft (approx. 10mins). Whilst the potatoes are boiling, slice the leek into rounds and each asparagus into 3 pieces. Wash and then lightly sauté in olive oil, alongside the garlic until soft but not coloured (3-5mins).

3. Once soft, run the potatoes under cold water to stop them cooking, drain and set aside. Allow the vegetables to cool.

4. Meanwhile, move onto preparing the egg mix: in a large jug combine all fillings and mix well.

5. Place all cooked and prepared filling ingredients into a non-stick cast iron pan and pour over the egg mix. Sprinkle over the extra cheese and cook for 30-40mins, until the eggs are *just* set. Allow to cool a little before serving.

This can also be enjoyed cold, and keeps in the fridge for up to 3 days.

This recipe was created & photographed by Real Foodie.

What you will need