Leek and Asparagus Frittata with Sweet Potato Wedges

Leek and Asparagus Frittata with Sweet Potato Wedges

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Make a frittata with a difference using asparagus, sundried tomatoes and leeks and serve with steaming hot sweet potato wedges

  • Recipe serves4-6
  • Preparation time10 minutes
  • Cooking time35 minutes


  • 30 ml Margarine
  • 150 g Leeks, finely sliced
  • 300 g Tinned asparagus, drained
  • 30 ml Chopped sundried tomatoes
  • 4 Eggs
  • 1 sachet KNORR Chicken a'la King Dry Cook-in-Sauce
  • 125 ml 2% low fat milk
  • Freshly ground black pepper to taste
  • 1 kg Sweet potatoes, cut into wedges and roasted


  • Preheat oven to 180°C.
  • Brush a pie plate or quiche dish with oil.
  • Melt margarine in a pan and add leeks.
  • Fry leeks for 2 min until they soften.
  • Combine leeks, asparagus and sundried tomatoes in a bowl and mix together.
  • Spread evenly into the prepared dish.
  • Whisk eggs, KNORR Chicken A la King sachet contents and milk together in a jug and season with black pepper.
  • Pour over the vegetables and bake in the oven for 30 min or until golden brown.
  • Serve with roasted sweet potato wedges.