Roasted Asparagus Frittata |
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Prep Time: 10 Minutes | Cooking Time: 15 Minutes

Serves 4

This frittata is ideal to make ahead and have ready to slice up at the table for weekend brunch, or to take to work for a healthy meal. Asparagus isn't around in the UK for long, but when it is, make this on repeat for a quick and easy dish the whole family will enjoy.


  • 1 large bunch of asparagus
  • 2 tbsps of olive oil
  • 1 medium red onion, thinly sliced
  • 6 eggs
  • 5 slices of prosciutto, torn into strips
  • 4 tbsps of grated Parmesan cheese
  • Flat-leaf parsley, chopped
  • Salt and pepper


  • Pea shoots or green leaves
  • 1 tbsp of sunflower seeds


  1. Preheat the oven to 220°C/425°F/Gas mark 7. Line a baking tray with baking parchment.
  2. Snap the ends off the asparagus (they break where they’re meant to), and toss the tips with 1 tbsp of the olive oil in a bowl.
  3. Transfer to the lined baking tray and roast in the oven for 5 minutes.
  4. Remove and set aside.
  5. Heat the remaining olive oil in ovenproof frying pan. Add the onion and sweat gently for 5–10 minutes until translucent but not browned.
  6. Meanwhile, whisk the eggs in a bowl and season with salt and pepper. Arrange the roasted asparagus in the pan on top of the onions. Pour the eggs on top and cook over low heat for a couple of minutes.
  7. Next, lay the prosciutto slices on top, and add the Parmesan, if using. Transfer to the oven and cook for 5 minutes, until the frittata looks firm but still glossy; it will continue to cook after you take it out of the oven.
  8. Serve immediately, sprinkled with chopped parsley. Serve the pea shoots as a green salad, with the sunflower seeds, on the side.
  9. Alternatively, slice up and chill in the fridge for a cold lunchbox option.


Recipe courtesy of Lizzie Loves Healthy Family Food by Lizzie King (Trapeze, £13.60)

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