Blue Cheese and New Potato Frittata
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 500 g New Potatoes
- 75 g Broccoli Florets
- 75 g Asparagus
- 1 tbsp Olive Oil
- 1 Red Onion, thinly sliced
- 1 clove Garlic, crushed
- 6 large Free Range Eggs
- 100 ml Semi-Skimmed Milk
- 1 tsp Sea Salt
- 1 tsp Freshly Ground Black Pepper
- 125 g Blue Cheese, broken into chunks - I used gorgonzola or dolcelatte, but it's up to you
Pre-cook the new potatoes and broccoli until just tender. Allow to cool. Cut the potatos into ½ cm thick slices, but leave the broccoli chunky.
Heat a heavy frying pan or skillet over a medium heat. Add the olive oil, followed by the sliced onions. Cook for 10-15 minutes until they're translucent and starting to go golden.
Meanwhile beat the eggs in a jug or large bowl, before adding in the milk, salt and pepper.
Preheat the grill to medium-high.
When the onions are softened add in the garlic and sliced potatoes, before cooking for a couple more minutes, just adding some colour to the edges of the potato slices.
Pour over the egg mixture, then add in the cheese and broccoli. Reduce the heat and cook for 5 minutes until the base is set and starting to brown but don't let it burn.
Remove the pan from the heat and put under the grill and cook for a further 5-10 minutes until the frittata is set through and the top has slightly puffed up and gone golden.
Allow to cool for a couple of minutes before serving with a green salad and some good crusty bread.