Asparagus & Parmesan Frittata

A golden, oven-finished frittata packed with fresh spring asparagus, shallots, and salty Parmesan. Great for a weekend brunch or a light weeknight dinner.

Instructions

1. Preheat your oven to 200°C (180°C fan).
2. Blanch the asparagus: Trim the woody ends and cut into 3 cm pieces. Blanch in boiling salted water for 2 minutes, drain, and set aside.
3. Sauté the shallot: Heat a splash of olive oil in a 24 cm oven-safe frying pan over medium heat. Add the diced shallot and cook for 3–4 minutes until soft.
4. Make the egg mixture: Beat the eggs, season with salt and pepper, and stir in half the grated Parmesan.
5. Combine: Add the blanched asparagus to the pan. Pour the egg mixture over the top and scatter the remaining Parmesan across the surface.
6. Hob-cook over low-medium heat for 4–5 minutes until the edges are just set.
7. Transfer to the oven for 10–12 minutes until the centre is set and the top is golden.
8. Rest for 2 minutes, then slice and serve directly from the pan.