- Recipes
- Market Street Fruit & Veg
Asparagus, Broad Bean and Mint Frittata
Asparagus, Broad Bean and Mint Frittata
By Morrisons
Published on 18 April 2021
These frittatas are an ideal canapé for any occasion, or even make them for a bit of a snack. They are seriously hard to resist.Time and servings
40 minsTotal time
4Servings
20 minsPrep time
20 minsCooking time
Ingredients
- 2 pinches of salt and freshly ground black pepper, alter to taste
- 5 eggs
- 1 large pinch of crushed dried chillies, crushed
- 2 tbsp of fresh mint, chopped and washed
- 2 cloves of garlic, crushed
- 3 tbsp of olive oil
- 125 g of broad beans, frozen
- 250 g of new potatoes
- 1 onion, finely chopped
- 125 g of asparagus, cut into 2.5cm lengths
Method
Step 1
Boil the potatoes for 10-12 minutes, until just tender.Step 2
Add the asparagus and broad beans, cook until tender.Step 3
Drain and refresh under cold running water. Slice the potatoes and slip the broad beans out of their skins.Step 4
Heat 1 tbsp of the oil in a large ovenproof nonstick frying pan and add the onion and garlic. Cook for 4-5 minutes, then stir in the chillies.Step 5
Beat the eggs in a large bowl, season with salt and pepper and stir in the onions, potatoes, asparagus, mint and broad beans.Step 6
Add the remaining oil to the pan and pour in the egg mixture. Spread the mixture out evenly and cook over a medium heat for 5-7 minutes, until almost set.Step 7
Place the pan under a hot grill for a couple of minutes, until set.Step 8
Cut into small pieces and serve on cocktail sticks as a delicious canapé.