A spring favourite, asparagus, comes to the fore. You need to use good-quality eggs and cheese to make this taste really great. Just multiply the quantities of the ingredients to make extra frittatas.
1 tbsp grated parmesan
2 tsp extra virgin olive oil
4 asparagus spears, trimmed, sliced on an angle
Preheat grill to high. Using a fork, whisk together eggs and parmesan in a bowl, and season with salt and freshly ground pepper. Stir in 2 tsp water. Photography by Alan Benson. Styling by Charlotte Bell.
Heat oil in a frying pan over medium–high heat and cook asparagus, tossing every now and then, for a minute or so until asparagus has cooked through.
Reduce heat to medium and stir in eggs, gently scraping the bottom of the pan with the back of a fork, so the egg mixture doesn’t catch and burn. When nearly cooked through, transfer pan under grill to brown the top. Serve immediately.
Photography by Alan Benson. Styling by Charlotte Bell.