Amanda Laird: Basil, goat's cheese and asparagus frittata

Basil, goat's cheese and asparagus frittata. Photo / Babiche Martens

Serves 1

2 large free range eggs
1 handful of basil leaves, roughly torn
Salt and freshly ground black pepper
Olive oil
6 asparagus, trimmed and blanched
50g goat's cheese

1 Preheat grill. Heat a heavy-based ovenproof omelette pan.

2 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.

3 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.