Frittata-bites

Fresh frittata bites

A delicious variation on the traditional recipe, bursting with Italian flavours – it works well with most leftover veg, too

By , 26 June 2017

(24 votes)

Fresh frittata bites
  • 45 Mins

  • Serves: 9

Nutritional Info
Each 148g serving contains
  • Energy

    916KJ

    219KCAL

    11%
  • Fat

    15.2g

    med

    22%
  • Saturates

    4.0g

    med

    20%
  • Sugars

    1.3g

    low

    1%
  • Salt

    0.43g

    low

    7%
of your reference intake.
Typical energy values per 100g: 619kJ/148kcal.
Ingredients
  • 350g Grower’s Selection Baby Potatoes, cut into 1cm-thick round slices
  • 125g Extra Special Asparagus Tips
  • 8 Extra Special Golden Yolk Free Range Eggs
  • 6 sun-dried tomatoes, roughly chopped
  • 3 spring onions, finely chopped
  • 30g Parmesan, finely grated
  • 4tbsp Asda Light Mascarpone
  • 4tbsp pesto
Method
  • Preheat the oven to 200C/180C Fan/Gas 6. Bring a large pan of water to the boil, add the potato slices and cook for 6 mins until tender. Add the asparagus for the final 1 min. Drain and set aside to cool slightly.

  • Meanwhile, line a 23cm x 23cm, 4cm-deep non-stick baking tray with baking paper.

  • Beat together the eggs in a large jug, then gently mix in the cooked potatoes and asparagus, the sun-dried tomatoes, spring onions and Parmesan.

  • Pour the mixture into the lined baking tray. Use a teaspoon to add the mascarpone in small dollops spaced evenly over the top, then repeat with the pesto. Season generously with freshly ground black pepper.

  • Transfer the baking tray to the preheated oven and bake for 20-25 mins until just set and golden.

  • Allow the frittata to cool slightly before removing from the baking tray and cutting into nine rectangles.