ASPARAGUS & NEW POTATO FRITTATA RECIPE | BBC GOOD FOOD
A simple, low-calorie spring main that uses the season's finest ingredients and is ready in just 20 minutes
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Total Time 22 minutes
Prep Time 10 minutes
Cook Time 12 minutes
Yield 3
Number Of Ingredients 7
Steps:
- Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min. Drain.
- Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.
- Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.
Nutrition Facts : Calories 310 calories, FatContent 18 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 4 grams fiber, ProteinContent 19 grams protein, SodiumContent 0.7 milligram of sodium
CREAMED SPINACH | SPINACH RECIPES | JAMIE OLIVER RECIPES
Frozen spinach is not only cheap and convenient, it seems to work much better than fresh in this dish. A savoury crumble topping takes it to the next level.
Total Time 1 hours 20 minutes
Yield 10 as a side
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 180°C/350°F/gas 4. 2. Peel and finely chop the onions and garlic, then place in a large frying pan on a low heat with 2 tablespoons of oil and the oregano. 3. Finely grate in half the nutmeg and fry gently for 10 minutes, or until soft but not coloured, stirring regularly. 4. Add the spinach, turn the heat up to medium and cook down for 15 to 20 minutes, or until any liquid has evaporated. 5. Meanwhile, roughly chop the cold butter, grate the cheese and place in a food processor with the flour, oats and a pinch of sea salt and black pepper. Pulse into a nice crumble texture (or rub together by hand), then remove to a plate. 6. Put the cooked spinach mixture into the processor (there’s no need to clean it), then add the crème fraîche and blitz for 1 minute. 7. Taste and season to perfection, then tip evenly into a baking dish (20cm x 30cm). Sprinkle over the crumble and bake for around 45 minutes, or until golden and bubbling.
Nutrition Facts : Calories 347 calories, FatContent 26.4 g fat, SaturatedFatContent 14.6 g saturated fat, ProteinContent 8.8 g protein, CarbohydrateContent 18 g carbohydrate, SugarContent 3.4 g sugar, SodiumContent 0.5 g salt, FiberContent 4 g fibre
More about "leek frittata recipes"
ASPARAGUS & NEW POTATO FRITTATA RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 22 minutes
Category Dinner, Main course, Supper
Cuisine British
Calories 310 calories per serving
- Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.
CREAMED SPINACH | SPINACH RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 347 calories per serving
- 1. Preheat the oven to 180°C/350°F/gas 4. 2. Peel and finely chop the onions and garlic, then place in a large frying pan on a low heat with 2 tablespoons of oil and the oregano. 3. Finely grate in half the nutmeg and fry gently for 10 minutes, or until soft but not coloured, stirring regularly. 4. Add the spinach, turn the heat up to medium and cook down for 15 to 20 minutes, or until any liquid has evaporated. 5. Meanwhile, roughly chop the cold butter, grate the cheese and place in a food processor with the flour, oats and a pinch of sea salt and black pepper. Pulse into a nice crumble texture (or rub together by hand), then remove to a plate. 6. Put the cooked spinach mixture into the processor (there’s no need to clean it), then add the crème fraîche and blitz for 1 minute. 7. Taste and season to perfection, then tip evenly into a baking dish (20cm x 30cm). Sprinkle over the crumble and bake for around 45 minutes, or until golden and bubbling.
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