This is my official Honest Project Easter recipe! It has asparagus which is just coming into season here in Ireland and our beloved potatoes and eggs. Asparagus and eggs make for a perfect union. Keep it simple and serve griddled asparagus topped with a poached egg. Or add potatoes to the mix and try this easy-to-make frittata.

Asparagus is a delicious vegetable that is at its best from now into the summer. Here it adds not only great flavour but a fresh sweet crunch to this frittata. Make sure to snap off the hard end of the asparagus spears and trim away any rough or stringy parts from the stem before cooking.

This no-fuss lunch or dinner is just as good served cold as warm. For any of you picnic enthusiasts, this might just be the recipe for you. My recommendation… serve with a green salad and a cool drink. I’m thinking sparkling water with elderflower cordial or a cool glass of white wine. Now bring on the warm weather so we can make this recommendation a reality.

Scroll on for the recipe and enjoy.

Asparagus and Potato Frittata

(serves 4-6)


300g potatoes

1 tbsp olive oil

1 tbsp butter

150g asparagus

2 scallions

2 cloves garlic, crushed

8 eggs, beaten

75g feta cheese

Small handful of chives, finely chopped.

½ tsp chilli flakes

Sea salt and black pepper to season


Preheat the oven to Gas 4 / 180C.

Wash and peel the potatoes and cut into quarters. Put the potatoes in a saucepan of salted cold water and bring to a boil. Once boiling, cook for five minutes or until the potatoes are tender. Drain the potatoes and set to one side.

Prepare the asparagus by snapping off the tough part at the bottom of the stem and discarding it. This is usually the bottom inch or two of the stem. Trim off any uneven rough parts with a sharp knife and cut the asparagus into pieces around 2-3 inches long.

Trim and wash the scallions and thinly slice.

Heat the olive oil and butter in either an oven proof frying pan or a cast-iron dish over a medium heat. Add the scallion and asparagus to the pan and cook for 5 minutes. Add the garlic and cook for a further 2 minutes.

Combine the beaten eggs with half the crumbled feta and the chives. Season well and add the chilli flakes. Pour the egg mixture over the scallion and asparagus and add the potatoes. Use a wooden spoon to arrange the vegetables so that they are evenly spread out on the pan. Top with the rest of the crumbled feta cheese and place the pan in the oven for approximately 15 minutes or until the frittata is browned and fluffy.

Serve hot or cold along-side a green salad.

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DESIGNED BY Frances Walsh 

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