Asparagus Frittata

Asparagus Frittata

12 oz asparagus

2 tablespoons olive oil

6 large eggs

1/2 cup grated Parmesan cheese

1 tablespoon chopped oregano

salt and pepper

    1. Break the woody ends off the asparagus and discard.

    2. Toss the spears in 1 tablespoon of the olive oil.

    3.  Heat a ridged grill pan or skillet until hot and cook the asparagus for 4–5 minutes, until starting to look a little charred.

    4.  Cut the asparagus spears into thirds.

    5.  Beat the eggs in a large bowl with the grated Parmesan, oregano, and some salt and pepper.

    6.  Add the asparagus.

    7.  Heat the remaining oil in a flameproof, nonstick skillet.

    8.  Pour the mixture into the skillet and cook for 8–10 minutes over low heat, tipping the skillet from time to time to let the runny egg reach the edges to cook.

    9.  Cook for another 4–5 minutes under a preheated hot broiler, until the top is golden.

    10.  Turn out onto a chopping board, cut into wedges, and serve immediately.