This Italian omelette recipe from Mario Matassa uses asparagus, potatoes and cheese, but the beauty of the dish is that you can include pretty much any ingredients you fancy…


Serves 2
Preparation time 10 minutes
Cooking time 10 minutes


• 2 free-range eggs

• a handful of cooked asparagus stalks, roughly chopped

• a few cooked roast potatoes, chopped

• 30g Parmesan, grated

• 1 tbsp olive oil

• salt and freshly ground black pepper



1 Place the olive oil in a frying pan, add the roast potatoes and cook over a low heat, until warmed through. Add the asparagus and cook for 1-2 minutes.

2 Into a large bowl, crack the eggs; season them and beat well. Pour the eggs into the frying pan and cook over a medium heat until they set. Place onto serving plates and sprinkle generously with Parmesan. This can be eaten hot or cold.

TIP: When it comes to frittata, measurements are almost superfluous. It depends on what and how much of each leftover item you have in the fridge. Here I have used asparagus and roast potatoes, but you could add a handful of peas or broad beans as well, or instead.


Click here for Mario’s feature on using up leftovers, Italian-style (plus links to more delicious recipes!)