Asparagus and Spinach Frittata

We cut what may be the last of the asparagus for this year at the weekend, and enjoyed it in this lovely frittata - a really quick and easy supper. I would love to say that we used the first of the spinach too, as it's certainly ready! But I already had half a bag of spinach in the fridge at home, so I used that up instead.

I would have posted a photo of it cut neatly into beautiful wedges and served with butter-drenched toast and fresh green lettuce, but right after taking this picture I picked up the pan, remembered too late that it was very hot, and dropped the whole thing! Thankfully most of it stayed in the pan and we still ate well, but it wasn't pretty...

So remember, boys and girls; when handling pans straight out of the oven, use an oven glove. It ain't rocket science. Ahem.

Anyway, here's the recipe. Sorry, I measured nothing!

Asparagus and Spinach Frittata
(serves two)

• Quarter then slice a large potato and boil until al dente (3 or 4 minutes, depending on thickness of the slices).
• Cut asparagus spears into small pieces and boil until al dente (1 to 2 minutes).
• Finely chop 3 or 4 spring onions.
• In a bowl, beat five eggs with a dash of milk, a pinch of salt and lots of black pepper. Add a handful of grated cheese and mix in.
• Melt a generous knob of butter into an ovenproof pan and sizzle the spring onions, potato and asparagus for a minute, then add a handful of spinach leaves. When the spinach is wilted, add the egg mixture and stir in. Top with another handful of cheese.
• Cook on a medium heat for 3-4 minutes until the edges of the frittata are starting to set. Then place under the grill and cook for a further 3-4 minutes until it's golden-brown on top and doesn't wobble when you shake the pan!
• For a full meal, serve with buttered toast and a green salad.

Peas would be really great in this too - I think I'll try it next time!