Ingredients:

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6 large, free range eggs

50ml semi-skimmed milk

Sea Salt

White pepper

Small knob butter

1/2 small onion, finely diced/2 spring onions, cut into small slices

100g grated cheddar

1/2  tbsp Italian herbs

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For the vegetables, use what you have. If you have none, use 2 cubes of frozen, defrosted spinach. For this recipe, I have used asparagus. I also sometimes use boiled small potatoes, cubed.

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6 asparagus spears, woody ends removed and cut into small pieces.

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Method:

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• Melt the butter in a medium frying pan, with an oven-proof handle.

• Add the onions and a pinch of sea salt. Saute for a few mins, until the onions begin to soften.

• Now turn on your oven grill to high.

• Add the vegetables and stir. 

• Whilst the vegetables are cooking, crack all the eggs into a bowl and add the milk. Whisk well to combine and season with salt and white pepper. Add the herbs.

• Pour this mixture over the vegetables. 

• Once the egg has begun to set slightly and you can see the edges starting to curl, sprinkle over the cheese and take the frying pan over to the grill.

• Grill for around 4-5 mins until the frittata is set and the cheese beginning to brown.

• Use a pizza cutter to slice into wedges. I often serve this in pita bread for a complete meal.

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