Asparagus and parma ham frittata recipe
A throw-it-all-in frittata recipe that's as colourful as it is tasty. You could make it with courgettes and peas, after the asparagus season, if you like.
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Ingredients
- 2 medium waxy potatoes (about 400g)
- 4 tbsp olive oil
- 1 onion, finely sliced
- 125g asparagus
- ½ tsp salt
- 4 large free-range eggs
- 4 slices Parma ham, torn into shreds
- Extra-virgin olive oil, for drizzling
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