Asparagus and Grana frittata with rosemary new potatoes

Ingredients

For 1 serving

• Eggs2
• Egg whites120 g
• Asparagus200 g
• Grana Padano10 g
• Potatoes200 g
• Rosemary2 g
• Extra virgin olive oil1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

In season: March – May

Method

1. Wash the potatoes and cut them into small wedges, leaving the skin on if they are new potatoes; dry them well.
2. Heat two thirds of the oil in a large frying pan over medium heat, add the potatoes, rosemary and a pinch of salt and cook for 20 minutes, turning often, until golden and crisp outside and tender inside.
3. Meanwhile snap the asparagus where it bends naturally, discarding the woody ends; slice the stalks into rounds and leave the tips whole.
4. In another non-stick pan heat the remaining oil over medium heat and sauté the asparagus with a splash of water for 5 minutes, until tender but still bright green.
5. Beat the eggs, egg whites and grated Grana Padano with a pinch of salt and black pepper, pour over the asparagus, cover and cook over low heat for 6 minutes, until almost set; flip the frittata with a plate and cook for 2 more minutes, until golden.
6. Serve the frittata in wedges with the rosemary potatoes.