Spring Vegetable Frittata

A golden, fluffy oven-baked frittata loaded with spring asparagus, wilted spinach, and Parmesan. A showstopping yet simple Easter brunch centrepiece.

Instructions

1. Preheat your oven to 200°C (180°C fan).
2. Wilt the spinach: Heat olive oil in a 26 cm oven-safe frying pan. Add the spinach and cook for 1–2 minutes until wilted. Remove and squeeze out excess liquid.
3. Cook the asparagus: In the same pan, cook the trimmed asparagus pieces for 3–4 minutes until just tender. Season with salt and pepper.
4. Make the egg mixture: Whisk the eggs with salt, pepper, and most of the Parmesan. Return the spinach to the pan and pour the egg mixture over everything.
5. Hob-cook over low heat for 3–4 minutes until the edges begin to set.
6. Bake for 12–15 minutes until puffed and golden. Scatter the remaining Parmesan in the last 3 minutes.
7. Rest for 5 minutes before slicing. Serve warm or at room temperature.