samedi 16 mai 2015

Slimming World's asparagus frittata and wedges


Make this delicious recipe when asparagus is in season as it's cheaper - perfect for a main meal or a light bite and it's ready in just half an hour


  • 6 large baking potatoes, cut into thick wedges
  • Low calorie cooking spray
  • 400g asparagus spears
  • 6 large eggs
  • 50g Parmesan cheese, grated
  • 2tbsp chopped chives
  • 1tbsp chopped oregano leaves
  • Salt and freshly ground black pepper
  • Passata with onion and garlic, to serve


  1. Preheat the oven to 200°C/Gas 6. Bring a large pan of water to the boil and add the potato wedges. Boil for 4-5 minutes. Drain in a colander, and leave to dry for 10 minutes.
  2. Return the wedges to the dry saucepan, cover with a lid and shake to ‘rough-up’ the edges – doing this will help make the wedges really crispy.
  3. Place the wedges in a single layer on a baking sheet lined with baking parchment. Spray with low calorie cooking spray and bake for 15-20 minutes, or until golden.
  4. Meanwhile, snap the asparagus and discard the woody ends. Lay the spears flat in a wide pan of simmering lightly salted water, or steam over boiling water, and remove after 4-5 minutes when tender but still bright green. Drain and cool under running water.
  5. Lightly beat the eggs in a bowl, add the asparagus, half of the grated Parmesan, the chives and oregano. Season and stir well.
  6. Spray a 25cm lidded non-stick frying pan with low calorie cooking spray. Pour in the egg mixture and cook gently for 3 minutes, drawing back the edges with the tip of a knife and tipping the runny egg over the edges to help it set.
  7. Cover the pan and leave over a gentle heat for 5 minutes or until set on top. Slide on to a serving plate, scatter with the remaining Parmesan, and cut into wedges.
  8. Serve immediately with the wedges and a bowl of passata.
Syns per serving:
Extra easy: 2 1/2
Original: 12
Green: 2 1/2
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