Asparagus & Wild Garlic Frittata

A quick spring frittata with blanched asparagus, wild garlic, and pecorino. Great hot or at room temperature; perfect for brunch and easy to adapt with other veg. Can also add jersey royals for added carbs.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To prepare the asparagus, first snap off and discard the woody ends. Cut the asparagus into 2–3cm lengths. Bring a large pan of salted water to the boil, add the asparagus, blanch for 2–3 minutes and drain.

Step 2

Put the eggs into a bowl with the white wine and 1 tablespoon of grated pecorino and whisk together. Season well.

Step 3

Heat the grill. Heat the olive oil in a 22–24cm non-stick frying pan. Add the asparagus, garlic and wild garlic leaves and sauté over a medium heat for 2 minutes, then lower the heat.

Step 4

Pour in the egg mixture and draw in from the sides with a wooden spoon to allow the uncooked egg to run underneath.

Step 5

Cook gently for 5 minutes. Sprinkle with the rest of the cheese and flash under the hot grill to finish cooking the top.

Step 6

Slide from the pan on to a large plate and cut into wedges to serve.