When British asparagus is in season (late spring), it is a little cheaper than it might normally be. However, if it's still too expensive, you can replace it with another green vegetable or a mixture of green vegetables, like broccoli or courgette. Similarly, if Parmesan/Pecorino is out of reach, use a mature cheddar instead, or you can often get a value own-brand 'Italian hard cheese' for a lot cheaper than proper Parmesan.
250g/9oz asparagus, trimmed and cut into 5cm/2in pieces
4 eggs
4 tablespoons freshly grated Parmesan or Pecorino cheese
225g/8oz spring onions, finely chopped
2 tablespoons olive oil
Cook asparagus in boiling water until tender (7-10 minutes)
Whisk the eggs and add the cheese and the spring onions
Pre-heat the grill - Heat the oil in a large frying pan that can go under the grill
Put in the asparagus; stir-fry for a minute, then pour in the eaten eggs, moving the asparagus around gently to make sure the egg mixture gets right through, and that the grated cheese is well distributed
Let the frittata cook over a moderate heat for a few minutes until the underside is cooked and lightly browned, then put the pan under a hot grill for a minute or two until the top is set and golden brown 5.5g carbs per serving
Recipe from Rose Elliot's "The Vegetarian Low-Carb Diet Book”