Speedy Asparagus & Cheddar Frittata

1. Warm your oven to 200°C/Fan 180°C/Gas 6. Peel and thinly slice your onions. Peel and thinly slice the garlic.

2. Pour 1 tbsp oil into a large, ovenproof frying pan and warm over a medium heat (see our tip on what to do if your frying pan isn’t ovenproof). Slide the onions and garlic into the pan and season with a pinch of salt and pepper. Fry the onions, stirring occasionally, for 8-10 mins, till softened.

3. While the onions cook, coarsely grate the cheddar into a large bowl. Crack in the eggs and season with a pinch of salt and pepper. Whisk the eggs and cheese with a fork till combined and well mixed. Set to one side.

4. Fill your kettle and boil it. Pour the hot water into a medium-sized pan and pop the pan onto a high heat to come to the boil. Return the water to the boil. Trim or snap the woody ends off your asparagus, and trim the spears into bite-sized pieces. Add the asparagus to the boiling water and simmer for 2 mins. Drain the cooked asparagus.

5. When the onions are soft, pour over the egg and cheese mixture. Arrange the cooked asparagus spears on top. Cook the frittata, without stirring, on the hob for 2-3 mins, till bubbling at the sides and starting to set.

6. Transfer the pan to the oven for 10-12 mins to bake till the eggs are set and the frittata is golden on top.

7. When the frittata is cooked through, scoop it out of the pan and slice it into pieces. Divide between plates and serve with a mixed salad.

8. No Ovenproof Pan? No problem
Fry your onions in the pan, then scoop them out into a round, fixed-bottom cake or flan tin. Pour over the eggs and add the asparagus, then slide into the oven for 15-20 mins, till set.

9. Love Your Leftovers If you have any frittata leftover, you can transfer it to an airtight tub and store in the fridge for up to 3 days. It’s best eaten cold.