Basil, goat's cheese and asparagus frittata
|1 handful||Basil leaf, roughly torn|
|1||Salt & freshly ground pepper|
|1 splash||Olive oil|
|6 stalks||Asparagus, trimmed and blanched|
|50 g||Goat's cheese|
- Preheat grill. Heat a heavy-based ovenproof omelette pan.
- Whisk the eggs and basil together and season. Pour enough olive oil into the pan to coat then tip in the eggs. Cook over a high heat for one minute then turn the heat to low. Run a spatula around the sides and underneath the frittata to make sure it is not sticking.
- Top the eggs with the asparagus and pieces of cheese. Put the pan under the grill and cook for approximately one minute or until the top has set.