Quick and easy to make this new potato and asparagus frittata is sure to be a favourite this Spring. Not only is it delicious as it is, you can customise it easily, add in extra veggies and have it as a light dinner or part of a packed lunch the next day. Serve with fresh Spring salad and enjoy!
1 tsp. Vita Coco coconut oil
400g new potatoes, quartered
100g asparagus tips
1 cup. gram flour
1 cup. Vita Coco coconut milk
½ tsp. black salt
Salt and pepper, to taste
Heat the coconut oil in a frying pan, and add in the new potatoes. Cook on a medium heat for 15 minutes or until nearly soft. Remove from the pan and set to one side.
In the same pan add in the onion and asparagus and cook for 5 minutes. Remove the asparagus from the pan and put it in with the potatoes.
Meanwhile put the gram flour, coconut milk, black salt and seasoning into a bowl. Whisk well until a smooth batter has formed.
Pour the batter over the onion, then add in the potatoes and asparagus. Cook for 5 minutes, then place under the grill for a further 5 minutes, or until it’s cooked through.
Serve straight from the pan, with salad.
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