Something I hear often from clients is that they don’t have the time to prepare and cook meals from scratch every night. Well how about a meal that takes 15 minutes, and that could last you for lunch and dinner for the next 2 days? Worth 15 minutes wouldn’t you say? Ladies and Gentlemen I give to you the asparagus, pea and spring onion frittata!
Bunch spring onions
Coconut oil to fry
1 x garlic clove
1 x bunch asparagus spears (trimmed)
1 x large handful frozen peas
Splash of milk
100g grated gruyere cheese (cheddar if you prefer a milder taste)
Salt and pepper to taste
Chop the spring onions and garlic and lightly pan fry (in a large frying pan) in coconut oil for around 1 minute – until they start to soften. Remove from the heat. Bring a pan of salted water to the boil and add the trimmed asparagus. Par-boil for around 3-4 mins, then remove from the heat, drain, and rinse in ice cold water. Put aside. Add 6 eggs to a separate jug, whisk until combined then add a generous splash of milk and salt/pepper to taste. Put the onions and garlic back on the hob to heat, and then pour the egg mixture onto the spring onions and garlic, and before it starts to set then add the asparagus spears, making sure they are evenly distributed through the pan. Then add the handful of frozen peas, again, evenly throughout the mix. Leave to cook in the pan for about 3-4 minutes, until the eggs start to set. Remove from the heat, sprinkle with the cheese and then put under a hot grill for around 4-5 minutes (keep an eye on it and don’t let it burn!). Once the cheese is bubbling remove from the grill, allow to cool a little in the pan and then slice and serve – a fresh green salad and baked sweet potato is the perfect accompaniment!
The leftover frittata will keep in the fridge for up to three days and can be eaten hot or cold – so perfect for taking to work for lunch, or having a ready made dinner when you get home.