asparagus & mint frittata

serves 4

6 eggs

35 g (1¼ oz/¹/₃ cup) grated pecorino or parmesan cheese

1 handful mint leaves, finely shredded

200 g (7 oz or about 16) baby asparagus spears

2 tablespoons extra virgin olive oil

Break the eggs into a large bowl, beat well, then stir in the cheese and mint and set aside. Trim the woody part of the asparagus, then cut on the diagonal into 5 cm (2 inch) pieces.

Heat the oil in a frying pan that has a heatproof handle. Add the asparagus and cook for 5 minutes, or until the asparagus is tender. Season, then reduce the heat to low. Pour the egg mixture over the asparagus and cook for 8–10 minutes. Use a spatula to pull the side of the frittata away from the side of the pan and tip the pan slightly so the uncooked egg runs underneath the frittata.

When the mixture is nearly set but still slightly runny on top, place the pan under a low grill (broiler) for 1–2 minutes, until the top is set. Serve warm or at room temperature.