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Food for the Soul: Asparagus, pea and new potato frittata

Try this fantastic recipe for asparagus, pea and new potato frittata, shared with Active Retirees by Lucy Lord from her cookbook Food for the Soul.

Serves 6


250g new potatoes, quartered
100g asparagus tips
150g frozen peas
1 tbsp olive oil
1 yellow onion, sliced
2 garlic cloves, finely chopped or grated
2 handfuls of spinach
8 eggs
80ml milk
80g Cheddar cheese, grated
Fresh herbs, such as parsley, mint or dill, to garnish


1. Preheat the oven to 200°C/180°C fan.

2. Put the quartered potatoes into a saucepan of cold salted water and bring to the boil. Once boiling, cook for 5 minutes until tender but still with some bite, then add the asparagus tips and peas and cook for 1 more minute. Drain and set aside.

3. Heat the olive oil in a large non-stick frying pan over a medium–low heat and add the onion. Sauté until soft, then add the garlic and spinach and cook until the spinach has wilted.

4. Whisk the eggs, milk and half of the grated cheese in a large bowl. If you’re using an ovenproof frying pan – with a metal handle – pour the egg mixture over the vegetables and make sure the vegetables are evenly distributed. If not, transfer the cooked vegetables to a casserole dish and pour the egg mixture over.

5. Sprinkle over the remaining grated cheese and bake in the oven for 30–40 minutes. I like to put this under a very hot grill for the last 2–3 minutes so it gets a nice bubbly crust. Remove from the oven or grill and allow to cool before removing from the frying pan or dish and cutting into slices. Serve garnished with fresh herbs.


• Keep in the fridge for up to 3 days.