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Asparagus frittata

Janet Brinkworth from Great Food Live
For a tasty snack try Janet Brinkworth's recipe for an Italian-style omelette, flavoured with asparagus, onion and cheese

Asparagus frittata

Method

1. Bring a large pan of water to the boil. Add in the chopped asparagus, return to the boil and cook for 2 minutes. Drain the asparagus and plunge into cold water.

2. Meanwhile, heat the oil in a heavy-based, deep frying pan. Add in the onion and fry gently until golden brown.

3. Beat the eggs together in a large bowl and season with salt and freshly ground pepper. Mix in the grated cheese (reserving a handful), parsley and drained asparagus.

4. Add the egg mixture to the fried onions in the frying pan. Cook very gently over a low heat, without letting the omelette burn, until it is set underneath but still liquid in the centre.

5. Preheat the grill. Sprinkle over the reserved grated cheese and quickly grill the frittata until set in the middle.

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Serves: 4

Prep: 15 min
Cook: 15 min

Ingredients
1 bunch Asparagus, chopped, woody ends discarded
1 tbsp vegetable oil
1 onion, chopped
4 Eggs
salt and fresh ground black pepper
250g hard cheese, grated
1 small bunch of Parsley, finely chopped