Frittata with Green Asparagus and Herbs

• 300 g green asparagus
• 2 spring onions
• 8 eggs
• 50 ml cooking cream
• 50 g grated mature cheese
• 10 g fresh chives
• 10 g fresh flat-leaf parsley
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

How to make it

1. 1

   Preheat the oven to 180 °C (conventional). Trim the woody ends off the asparagus and cut the rest into pieces about 3 cm long. Thinly slice the spring onions.

2. 2

   In a bowl, whisk the eggs with the cooking cream, cheese, salt and pepper. Finely chop the chives and parsley and stir half into the egg mixture. Set the rest aside for serving.

3. 3

   Heat the olive oil in an ovenproof frying pan about 24 cm wide over medium heat. Cook the asparagus pieces for 3 minutes, turning them occasionally. Add the spring onions and cook for another 1 minute.

4. 4

   Turn the heat to low and spread the vegetables evenly around the pan. Pour the egg mixture over them and let the frittata set gently for 4 to 5 minutes. Don’t stir; the bottom should firm up while the top is still soft.

5. 5

   Put the pan in the oven and bake the frittata for 8 to 10 minutes, until the centre is just set. Check after 8 minutes: the frittata is ready when the centre is no longer liquid.

6. 6

   Let the frittata rest for 5 minutes. Sprinkle the reserved herbs over the top, cut into wedges and serve warm or at room temperature.