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A photo of three asparagus frittatas on a chopping board

Yvonne Cobb's seasonal asparagus frittata

On Thursday 16th April, cook Yvonne Cobb joined Morning Live to show us her seasonal asparagus frittata.

This easy, nutritious and delicious recipe is a celebration of spring. See details and full recipe below.

BBC Morning Live

Thursday 16th April 2026

BBC iPlayer

Ingredients

  • 200g baby potatoes

  • 100g asparagus tips

  • 1 onion

  • 6 eggs, beaten

  • 40g double cream

  • 80g grated cheddar

  • 1 tbsp oil for frying

  • Rocket or mixed leaves to serve

Method

  1. Cover your asparagus and quartered baby potatoes in oil and season with salt and pepper. Roast the potatoes for 20 minutes and asparagus for 10 minutes. Take them out of the oven and leave to cool slightly.

  2. Heat the oil in an ovenproof frying pan on a high heat and add the chopped onion. Cook until softened.

  3. Beat the eggs in the jug and add cream with half the cheese. Pour over the onion in the pan.

  4. Add the roasted asparagus and potatoes and sprinkle the remainder of your cheese over the top.

  5. If your frying pan is ovenproof, put it into the oven at 180°c for 5 minutes - otherwise, leave it on the hob on a low heat with the lid on for 5 minutes.

  6. Finally, place the frying pan under the grill for a further 5 minutes, ensuring the handle is sticking out. Remove when the cheese is golden brown using an oven mitt and allow to cool. Serve warm or cold with salad.