Nici Wickes: Asparagus and Cheddar Frittata - Saturday Morning with Jack Tame

This is an utterly delicious way to make the most of seasonal asparagus. It’s simple, packed full of protein, and just as good for lunch or dinner, as a picnic item or party piece.   

Serves 4-6   

Ingredients 

• ¼ cup olive oil   
• 1 onion, thinly sliced   
• 400g (approx. 2 medium-large) potato   
• 5 medium-large eggs, lightly beaten in a large bowl   
• 2 tbsps. rosemary, chopped  
• 1 tsp sea salt + ¼ tsp cracked pepper   
• 1-2 bunches asparagus, tough ends snapped off   
• ½ cup grated cheddar  

Method 

1. Preheat oven to 170 C.   
2. Heat half the oil in a large (23-26cm) ovenproof pan and cook the onions until soft.   
3. Peel potatoes and either slice very thinly or chop roughly and put in a food processor and pulse until chopped into pea-sized pieces (I use the latter method). Don’t overdo it or they will turn to mush.  
4. Whisk the eggs with rosemary, salt, and pepper in a large bowl. Add sliced/chopped potatoes and toss well to coat. Add in softened onions and stir to combine.   
5. Add remaining oil to the pan then pour in the egg/vegetable mixture. Reduce the heat to low and cook slowly until the edges are cooked – about 10 minutes.   
6. Lay asparagus over the top and top with cheese.   
7. Bake for 20-25 minutes or until set in the middle.   
8. Rest for 10 minutes before cutting into wedges or squares and serve either hot or at room temperature with your favourite chutney. 

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