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
- Preheat the oven to 220°C/425°F/Gas mark 7. Line a baking tray with baking parchment.
- 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.
- Transfer to the lined baking tray and roast in the oven for 5 minutes.
- Remove and set aside.
- Heat the remaining olive oil in ovenproof frying pan. Add the onion and sweat gently for 5–10 minutes until translucent but not browned.
- 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.
- 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.
- Serve immediately, sprinkled with chopped parsley. Serve the pea shoots as a green salad, with the sunflower seeds, on the side.
- 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)