Asparagus and mint frittata with jersey royal potatoes and chive oil

Make the best of spring produce with Ashbell McElveen's cheesy asparagus frittata served with tasty Jersey Royal potatoes and a luscious chive oil
By Ashbell McElveen
Asparagus and mint frittata with jersey royal potatoes and chive oil
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • bunch of asparagus, trimmed
  • 250 g jersey royal potatoes
  • 6 eggs
  • black pepper
  • small bunch of mint, chopped
  • 50 g pecorino or parmesan
  • 1-2 tbsp olive oil, or a knob of unsalted butter

For the chive oil:

  • 200 ml olive oil
  • bunch of chives, chopped


1. Well ahead, make the chive oil: Heat the olive oil in a small pan until hot but not boiling (about 80°C). Stir in most of chives and leave to cool. Blend to a smooth purée when cool.

2. Steam the asparagus and potatoes separately until just tender (10-15 minutes and 15-25 minutes respectively) and keep warm.

3. In a bowl, beat the eggs with some seasoning, adding the mint and half of cheese.

4. Preheat a hot grill. Heat the olive oil or butter in heavy frying pan which has a heatproof handle. Add the egg mixture to the pan and cook until nearly set.

5. Top with the asparagus and remaining cheese. Flash under the grill for no more than 1 minute to finish cooking the eggs and colour the top nicely.

6. Serve with the potatoes and chive oil, using the few remaining chives as a garnish.

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