Asparagus Frittata    Veg HT MC 30mins

Serves 4     Hot Vegetarian Vegetables   Main Course   Gluten Wheat Free

Ingredients
60ml/2fl.oz. Olive Oil
225g/8oz Fresh Asparagus, cut into 5cm/2-inch lengths
1 large Onion, thinly sliced
8 Eggs
75g/3oz Romano Cheese, grated
Salt and Pepper
175g/6oz Mozzarella Cheese, shredded

Instructions

1. Heat the oil in a large frying pan, add the onion and asparagus and sauté gently, stirring from time to time, for 10 minutes until the onions are soft and golden but not too brown.

2. Meanwhile, beat the eggs well, add the Romano cheese, salt and pepper and mix well.

3. Raise the heat under the frying pan then pour the egg mixture over the vegetables, moving it around so the mixture seeps through and under the vegetables, and cook for about 5 minutes or until the eggs are mostly set.

4. Preheat the grill to hot. Slide the frittata out of pan onto a large flat plate then return to the pan, cooked side up and cook for 2 minutes.

5. Slide the frittata out of pan onto a large flat flameproof plate, add the mozzarella evenly on top then grill for 2 minutes. Serve immediately.