posh frittata: asparagus, spinach and smoked cheese frittata
Prep
Cook
Total
Yield 4 big wedges
The inspiration for this posh frittata came from a book called The Picnic Cookbook which I impulsively bought in a garden centre as an assuagement to my feelings of FOMO - Paul was treating himself to eighty-seven new Yankee Candles and I wanted something. Why he buys those bloody things I don't know: I don't allow them to be burned in the house because they make the place smell like a nursing home, but he likes to collect them. I'll have the last laugh though: when he invariably dies before me I'll cram his piano-box coffin with them and when he goes in the incinerator, the whole of Newcastle will be choked on a miasma of A Child's Wish, Summer Roses and Rendered Fat.
We have made a few changes in this posh frittata - they suggest blue cheese but why would you - and for once, we're leaving out the butter they suggest. You don't need it, and that's that. As with all quiche/frittata recipes you can add all sorts in. Don't be shy. Do read the notes on this one!
This comes in at 375 calories for a massive quarter, or, I believe, syn-free if you use your HEA.
Also: we cooked ours in our oven-proof frying pan because we couldn't find our silicone tin.
Ingredients
- 400g of new potatoes - don't need to peel them, but do dice them into fairly uniform chunks
- 200g of asparagus, trimmed and cut into 1cm chunks
- four fat spring onions, cut into slim chunks
- a big bag of spinach leaves (150g or so - you know the one, you cook it down and it leaves you with a postage stamp square of spinach)
- eight large eggs
- 160g of smoked cheese, cut into dice (your healthy extra of smoked cheese is 40g, if you're on Slimming World)
- salt and pepper
Instructions
- preheat the oven to 180 degrees and lightly oil a good quiche tin - there's a link in the notes to the one we use
- boil the new potatoes and asparagus chunks for a couple of minutes until softened but still with a bit of bite
- their recipe calls for you to fry off the spring onion, but I don't think you need to do it
- in a large pan with a dribble of water, and over a medium heat add the spinach leaves and pop a lid on - let the spinach wilt in the heat until it's all done, then finely chop
- spinach tip - to make sure you get all the water from the spinach, get two equally sized chopping boards and sandwich the spinach between the two - then push down on the chopping board on top so all the water is forced out - then chop it finely, pile it back up and repeat a couple of times - so much easier
- in a large bowl, crack the eggs and beat them with a good pinch of salt and pepper, add the rest of the ingredients and give everything a bloody good stir
- slop it into your quiche tin and stick it in the oven for about forty minutes or until a knife pushed into the middle comes out clean
- if it needs longer and the top is catching, cover it with foil and keep cooking
- allow to cool and serve with salad
Notes
Recipe
- you can swap the smoked cheese out for blue cheese as suggested
- peas make a great addition - throw a couple of handfuls in with the potatoes when they're cooking
- bacon and chicken can also be added if you desire
Books
- we couldn't be prouder of our second book: it's technicolour, the recipes are banging and the reviews are amazing: order yours here!
- if you're struggling for funds, the first book is a bit cheaper and still utterly glorious: click here to order
- we've also got a planner: here
Tools
- we use a smart silicone dish for this posh frittata - this has never failed us once!
- this freezes perfectly - cut it up, wrap the pieces in foil and take one out the night before for lunch
- feel free to tip the mixture into several smaller tins to make individual quiches
Courses snacks
Cuisine picnic
Recipe by twochubbycubs at https://twochubbycubs.com/2021/06/06/posh-frittata/