Asparagus and new potato frittata with watercress salad
Whizz up a light lunch or dinner in a matter of minutes with this delicious asparagus and new potato frittata recipe. Serve with a crisp watercress salad for a meal with plenty of wellbeing wins.
The fresh, tender green leaves of the watercress plant are powerhouses of goodness. Packed full of vital nutrients such as iron, calcium, iodine and folic acid, as well as many vitamins and beta-carotene, they are well worth incorporating into your salads. What’s more, watercress weight for weight surprisingly contains more vitamin C than an orange, more calcium than milk, more iron than spinach and more folate than a banana.
Asparagus is another wellbeing win. It’s teeming with anti-inflammatory phytonutrients and essential antioxidants. This includes vitamins A, C and E. It also contains the minerals zinc, manganese and selenium to help combat cell-damaging free radicals and slow the ageing process.
We love to serve this frittata recipe with a drizzle of extra virgin olive oil. This garnish is not only delicious, it’s important for our skin too. The drizzle of oil adds flavour and is also a good source of skin-strengthening and skin-smoothing essential fatty acids. We particularly love extra virgin olive oil from The Governor. Use code LIZLOVES for 10% off your order.
Discover more delicious recipes from Liz Earle Wellbeing
- Creamy cauliflower and almond soup recipe
- Quick one-pot goat’s cheese, spinach and walnut pasta recipe
- Seafood pasta recipe
Please note, on some occasions, we earn revenue if you click the links and buy the products, but we never allow this to bias our coverage and always honestly review. For more information please read our Affiliate Policy.
- A large non-stick, ovenproof pan with a lid
- 3 tbsp extra virgin olive oil
- 300g new potatoes, in 3mm slices
- 1 medium white onion, finely sliced
- 200g asparagus spears, woody ends removed, and remaining spears divided into thirds
- 6 organic eggs, beaten
- 4 small handfuls of watercress
- 1/2 lemon, juiced
- 1 tbsp extra virgin olive oil
- Sea salt and black pepper
- Gently heat the oil in the large pan on a medium heat. Lay the slices of potatoes on the base of the pan, adding the onion slices on top. Place the lid on your pan and leave to sauté for 10 minutes (no need to stir).
- Turn on your grill to a high heat. Gently stir the potatoes and onion, then lay the asparagus on top, return the lid and leave to cook for a further two minutes.
- Remove the lid, pour over the beaten eggs and season with salt and pepper. Fry the frittata with the lid off for four minutes.
- Place the pan under the grill for a couple of minutes, so that the top layer of egg is cooked and starts to go golden. Remove the frittata from the grill and slices into quarters.
- Serve with a handful of watercress, simply dressed with a squeeze of lemon juice and a drizzle of extra virgin olive oil.