Possum’s Recipe Book

Asparagus Frittata with Warm Courgette

Serves 4-6

For the Frittata
250g new potatoes – sliced
2tbsp sunflower
6 eggs – beaten
50g fine/thin asparagus
2 sprigs thyme – just leaves
100g brie
 
For The Courgette Salad
3 courgettes – yellow or green – halved and cut in thin slices
150g runner beans – thinly sliced diagonally
3tbsp olive oil
2 shallots or 1 red onion – finely sliced
1 garlic glove - finely sliced
6 cherry tomatoes (vine-ripe) – halved or quartered
Large handful coriander leaves – chopped
½ lemon – juice
Sea salt
Black pepper
 
Method
 
The Courgette Salad
Place the runner beans in a saucepan in cold water and bring to boil.
Cook for 3-5 mins then drain and refresh under cold running water.
Set aside.
 Heat oil in fry pan and fry shallots until soft.
Add the courgettes and garlic, add the tomatoes, half the coriander and lemon juice.
Cook 3-5 mins or courgettes are tender.
Stir in the runner beans season with salt and pepper and keep warm.
 
For Frittata
Pre-heat the grill.
 
Put the potatoes in a saucepan of cold water and bring to boil.
Cook until tender then drain in a colander.
Heat the oil in a flameproof fry pan.
Add the drained potatoes, the beaten eggs, the asparagus and the thyme leaves.
Crumble over the cheese and season with salt and pepper.
Cook the frittata for 7-10mins on the hob over a medium heat, enough to set the bottom.
Next finish under the grill until it is set all the way through.
Add the remaining coriander leaves to the salad.
 
Serve the frittata with the salad and crusty bread.