Asparagus, spinach and new potato frittata recipe

  • Serves 8
  • 15 mins to prepare and 1 hr to cook
  • 209 calories / serving
  • Healthy
Add this recipe to your binder.

Frittatas are the ultimate one-pan supper and a great way of using up leftover eggs and vegetables. This summery version, created by chef and author Jordan Bourke, is extra chunky and crammed with masses of roasted new potatoes, asparagus and spinach.

  1. Preheat the oven to gas 6, 200°C, fan 180°C. In a bowl, toss the potatoes with 2 tbsp olive oil and season well. Put in a roasting tray and roast for 25 minutes or until golden and tender.
  2. About 10 minutes before the end of the cooking time, toss the asparagus, red onion and tomatoes in 1 tbsp olive oil in a bowl. Season, then add to the roasting tray with the potatoes. Roast for 10 minutes, then remove and set aside.
  3. Meanwhile, put the spinach in a large dry pan over a high heat. Drizzle over 2 tsp water. Turn the spinach as it wilts down, then remove and drain in a sieve, pressing out any excess water. Season the spinach with a little salt and a drizzle of olive oil.
  4. Crack the eggs into a bowl, whisk well, then season. Put most of the asparagus, new potatoes, spinach, tomatoes and onion in a large (about 26cm) nonstick ovenproof pan or a quiche dish. Scatter over the basil. Pour over the beaten eggs, then scatter with the remaining filling and the Boursin, if using.
  5. Cook in the oven for about 35 minutes, until the top is just firm to the touch and it is cooked to the centre. If it is still uncooked in the middle, cover with foil to prevent burning and cook until just firm.
  6. Meanwhile, chop the basil finely and combine together with the garlic and 6 tbsp olive oil, to make a loose basil oil.
  7. Let the frittata cool a little, drizzle over the basil oil and serve immediately with a light mixed leaf salad.

See more Asparagus recipes

This delicious recipe was created by chef and author Jordan Bourke and is part of our Tesco Dinner Tonight series, which shows you how to make quick and easy midweek meals. You can watch the full recipe video here.

Email recipe details
Print recipe
  • Ingredients

  • 250g (8oz) new potatoes, halved
  • 3 1/2 tbsp extra-virgin olive oil
  • 150g (5oz) asparagus, woody ends removed
  • 1 red onion, thinly sliced
  • 250g (8oz) baby plum tomatoes
  • 250g (8oz) spinach
  • 12 eggs
  • small bunch basil
  • 80g (3oz) Boursin cheese (optional)
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

  • Energy 871kj 209kcal 10%
  • Fat 14.9g 21%
  • Saturates 3.3g 17%
  • Sugars 2.2g 2%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 7.1g Protein 13g Fibre 1.8g


Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.