Spanish Asparagus Frittata
This healthy recipe makes for a great quick lunch or weekend brunch dish. Serve it with a fresh spinach salad complete with balsamic glaze.
CREATED IN PARTNERSHIP WITH PARKER PRACTICE
100g of asparagus
100g of mushrooms
100g of new potatoes
100g of chorizo pieces
½ a white onion
2 garlic cloves
1 tbsp of olive oil
1 knob of butter
60g of parmesan cheese
Salt and pepper, to taste
A handful of spinach, to serve (optional)
To begin slice your new potatoes into roughly 4mm slices and place in a pan of boiling water for 5 minutes.
Chop the onion, asparagus and mushrooms to your desired size.
In your skillet heat the oil and add in the onion on a medium heat.
Once the onion is soft add the garlic and vegetables and mix well for a further 4 minutes.
Add the potatoes and chorizo to the mix before pouring in the beaten egg mixture and cook for 5 minutes or until the bottom has turned golden-brown in colour.
Sprinkle on the parmesan and place under a grill for 5 minutes.
Serve with a handful of spinach if desired.
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