Asparagus frittata

Name: Asparagus frittata
Total time: 25 min
Yield: 2
Ingredients: 6 large free-range eggs; 1 tablespoon extra virgin olive oil; 1 knob of unsalted butter; 1 bunch of small asparagus

Vegetarianv

“Use wild or thin asparagus such as sprue – the spears from the first picking. ”

Serves 2

Cooks In25 minutes

DifficultySuper easy

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Nutrition per serving

Calories 417 21%
Fat 33.9g 48%
Saturates 10.9g 55%
Sugars 3.4g 4%
Salt 0.9g 15%
Protein 26.4g 53%
Carbs 3.6g 1%
Fibre 3g -

Of an adult's reference intake

Jamie Magazine

By Andy Harris

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Ingredients

6 large free-range eggs
1 tablespoon extra virgin olive oil
1 knob of unsalted butter
1 bunch of small asparagus

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Jamie Magazine

By Andy Harris

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Method

Preheat the oven to 180ºC/gas 4.
Beat the eggs with a little sea salt and black pepper.
Heat the oil and butter in a 19cm ovenproof frying pan or cast-iron dish over a medium heat. Trim and add the asparagus for 5 minutes.
Add the eggs, cook for 3 minutes then bake for 15 to 20 minutes, or until golden and fluffy.
Serve hot or cold, with a drizzle of hot sauce, such as harissa, if you like.