|2 large||Free-range eggs (Main)|
|1 handful||Basil leaves, roughly torn (Main)|
|1 splash||Olive oil|
|6 stalks||Asparagus, trimmed and blanched (Main)|
|50 g||Goat's cheese (Main)|
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- Preheat grill. Heat a heavy-based ovenproof omelette pan.
- Whisk the eggs and basil together and season with salt and pepper. 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.