Asparagus & greens frittata from One: Pot, Pan, Planet: A Greener Way to Cook for You, Your Family and the Planet (page 86) by Anna Jones

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for seasonal variations. Can substitute chickpea flour for eggs, vegan ricotta cheese for ricotta cheese, and honey for maple syrup.

  • chezlarios on June 07, 2025

    "Better than I thought it would be," according to bf. I thought it was good, though most of the flavour came from the salsa rather than the frittata itself.

  • mlbatt on February 01, 2025

    Made with cauliflower as asparagus was out of season.

  • aeybkme on April 16, 2024

    I didn't add the greens as my pan was too small. I added two extra eggs to make it more filling. Subbed feta for ricotta as I don't love it. I added additional vinegar and lemon juice to the salsa so that I could use it to dress the accompanying side salad. Overall, a nice frittata. The salsa takes it from nice to wow!

  • ALawson25 on April 02, 2023

    https://annajones.co.uk/recipe/asparagus-and-greens-frittata

  • Tealismyname on May 10, 2022

    Really delicious- we used some harrissa to make oven baked chips on the side. Cooked longer and didn't flip. Used a cast iron pan

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