Potato and Asparagus Frittata
Turn the grill up to a high heat and put the potatoes in a saucepan of cold water. Bring the pan to the boil and cook the potatoes for 5 minutes until soft. Add the asparagus and cook for a further minute.
Drain the potatoes and asparagus.
Heat the oil in a small, ovenproof frying pan on a medium heat. Add the onions and cook for 5 minutes until soft.
In a jug, combine the eggs with half of the cheese and season with salt and pepper.
Pour the egg mix over the onions and then scatter over the asparagus and potatoes. Top the mix with the leftover cheese and place under the grill for 5 minutes until cooked.
Serve with a side salad of your choice.
150g new potatoes, quartered
100g asparagus tips
2 eggs, beaten
¼ onion, chopped
30g cheddar cheese
1 tbsp olive oil
Salt and pepper to taste