Asparagus Frittata

Where This Goes Wrong

Use an ovenproof pan with a non-stick surface so the frittata slides out whole.

If the top is set but the middle still wobbles a lot, give it 2 more minutes.

Cut the asparagus small so no piece is tough or stringy in the finished slice.

How to Make Asparagus Frittata

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1. Heat the oven to 200°C / 390°F (180°C / 355°F fan). Whisk the eggs with the milk, Parmesan, salt and pepper in a bowl until just combined.

   Mark done

2. Heat the oil in a 25 cm ovenproof frying pan over medium heat. Cook the onion for 4 minutes, until soft. Add the asparagus and cook for 4 minutes, until bright green and just tender.

   Mark done Start 4 min timer

3. Pour the eggs over the vegetables and cook for 3 minutes without stirring, until the edges begin to set.

   Mark done Start 3 min timer

4. Transfer the pan to the oven and bake for 8 to 10 minutes, until the centre is just set. Scatter with the chives, rest for 3 minutes and cut into four wedges.

   Mark done Start 8 min timer

Leftovers, Reheating and Keeping

Keeps in the fridge for up to 3 days. Eat cold or reheat gently in a low oven.

What to Serve Alongside

• A green salad
• Sliced tomatoes
• A slice of wholegrain toast

Common Questions About Asparagus Frittata

Asparagus Frittata Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.