Asparagus and Goat’s Cheese Frittata

SERVES 4

10 eggs, lightly whisked

125ml cream or milk

1-2 tbsp butter

1 leek, white part only, thinly sliced 2 bunches of asparagus, ends trimmed and diagonally sliced

100g goat’s cheese, crumbled

Salt and black pepper

To serve:

Mixed green salad

1 Preheat the grill. Whisk together the eggs, cream and seasoning in a bowl.

2 Melt the butter in a large frying pan over a medium heat, add the leek and cook for 4-5 minutes, until softened. Add the asparagus and cook, stirring, for two minutes, until tender but still crisp.

3 Pour the egg mixture over the vegetables in the frying pan. Gently stir to combine, then reduce the heat to low and leave to cook for 4-5 minutes.

Remove from the heat and sprinkle over the goat’s cheese.

4 Place the frying pan under the grill for approximately two minutes, until the frittata is set. Cut into wedges and serve immediately with a green salad.