Jersey royal, asparagus & bacon frittata
1
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Potatoes, Raw
250 g, Jersey Royals, halved
Asparagus, raw
100 g
Calorie controlled cooking spray
4 spray(s)
Bacon medallions, raw
100 g, roughly chopped
Spring Onions
4 medium, trimmed and sliced
Egg, whole, raw
8 medium, raw
Chives, Fresh
1 teaspoon(s), finely chopped
Salad leaves
1 portion(s)
Instructions
1
Put the potatoes in a pan of cold water and bring to a boil. Cook for 5-6 minutes, or until tender. Add the asparagus and cook for a further 2 minutes, then drain and set aside.
2
Mist a small, deep, ovenproof pan with cooking spray and set over a medium heat. Fry the bacon for 2-3 minutes, or until starting to crisp. Add the spring onions and cook for 2 minutes, then remove from the heat and let cool slightly.
3
Preheat the grill to high. Stir the bacon and spring onions into the eggs, then add the chives and season well.
4
Pour the egg mixture into the pan, add the potatoes then arrange the asparagus on top. Cook under the grill for 6-8 minutes, until the eggs are golden and just set.
5
Leave to cool for 5 minutes, then cut the frittata into four wedges to serve. Serve with a big green salad.
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