Asparagus Frittata

Ingredients

• 250g/9oz asparagus, trimmed and cut into 5cm/2in pieces
• 4 medium eggs
• 60g grated Parmesan (Sainsbury's sell a 60g pack in the chiller section)
• 225g/8oz spring onions, finely chopped
• 2 tablespoons olive oil

Method

1. Cook asparagus in boiling water until tender (7-10 minutes).
2. Whisk the eggs and add the cheese and the spring onions.
3. Pre-heat the grill.
4. Heat the oil in a large frying pan that can go under the grill.
5. Put in the asparagus; stir-fry for a minute, then pour in the beaten eggs, moving the asparagus around gently to make sure the egg mixture gets right through, and that the grated cheese is well distributed.
6. 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.

Tips

• This recipe is from Rose Elliot's "The Vegetarian Low-Carb Diet Book".
• Each serving contains 5.5g carbs.

Cost

I costed this on products from Sainsbury's website (29.1.22)