Roast potato and vegie frittata

Last updated: 15 December 2020
Preparation: 10 minutes
Cook: 15 minutes
Servings: 4 servings
Dietary: Vegetarian


1 tbsp olive oil
3 spring onions, chopped
1 clove garlic, crushed
2 or 3 roast potatoes, sliced
225g cooked asparagus spears
75g hard cheese, diced
7 eggs
3 tbsp water
freshly ground pepper


grated parmesan cheese


  1. Heat the olive oil in a large frying pan and cook the spring onions and garlic for 2 minutes.
  2. Add the potatoes, asparagus and diced cheese to the pan.
  3. Heat the grill.
  4. Beat the eggs with the water, season to taste and pour into the pan. Reduce the heat and cook for 10–15 minutes until the frittata is almost set.
  5. Place the pan under the hot grill for 2–3 minutes, until golden and set.
  6. Sprinkle with parmesan and cut into slices to serve. Eat within one day.

Tip: Use any leftover cooked vegetables in the frittata or for a meaty version, add diced ham or bacon.


Reheat and top with a poached egg, roast tomatoes or fried mushrooms for a weekend breakfast.