- Preheat the oven to 180°C/350°F/ Gas 4. Heat the oil in an ovenproof pan and add the onion. Cook for a few minutes until softened then remove from the pan.
- Snap the woody ends off the asparagus and discard. Add the asparagus spears to the pan with a splash of water. Cook for 2 minutes until softened.
- Once all of the water has evaporated and the asparagus is cooked through, return the onions to the pan. Quarter the potatoes and add them.
- Break the eggs into a bowl, season and whisk well. Pour them into the pan and give everything a good stir. Allow the mixture to set on the bottom before putting the pan in the oven for 5 minutes until the frittata has set. Turn out, leave to cool then serve with salad leaves.
COOK’S TIP You can add what you like to a frittata. Try diced peppers, ham, mushrooms, green beans or sweetcorn.
