Basil, goat's cheese and asparagus frittata

Viva 13/11/2009

Amanda Laird

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Serves 1

2	Eggs, large
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.