3:10 pm on 23 October 2015


  • 350g slim asparagus spears
  • 5 eggs
  • 6 tablespoons grated parmesan
  • 4-5 tablespoons olive oil
  • salt & pepper


Trim and blanch asparagus.

Beat eggs in bowl with salt and pepper and Parmesan.

Carefully blend in whole asparagus.

Heat 4 tablespoons oil in large shallow frying pan over medium-high heat. Pour in asparagus mixture, sizzle briefly then lower heat. Cool till brown, loosening frittata from base of pan with spatula.

When nearly set slide it out if pan onto a plate. If pan is dry add extra oil. Reheat pan. Either flop frittata raw side down into pan or cover with another plate, flip. Lift off top plate and slide frittata into pan. Cool until golden and set.

From Jesse Mulligan, 1–4pm

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