This can be served hot from the pan with a crisp green salad or cold and cut into cubes with an aperitif. It is absolutely vital to have a good 18-20 cm non stick pan so once the frittata is cooked you can slip it out easily.


  • 4 spears of asparagus

  • 150g fresh peas, just over 100g podded weight

  • 2 tbs unsalted butter

  • 2 eggs

  • 2 tbs freshly grated parmesan cheese

  • Salt and freshly ground black pepper

  • Olive oil for drizzling


  • 1.

    Preheat your grill to its highest setting.

  • 2.

    Break off the woody bases of the asparagus and cut each spear into five on an angle.  Boil the asparagus for 4 minutes and add the fresh peas after two minutes.  Drain them well then sauté for about a minute in the butter in a non stick pan.  While the vegetables are cooking, beat the eggs and season them well with salt and freshly ground black pepper.

  • 3.

    Pour the beaten eggs over the top of the asparagus and peas.  Stir well, over a high heat, for about 2 minutes.  When the frittata is set around the edges but still fairly soft in the middle, sprinkle over the cheese and put under the grill.  Grill for 2 minutes until golden brown and slip it out of the pan. Serve, richly drizzled with some good extra virgin olive oil.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 150kj
  • Fat Total 10g
  • Saturated Fat 5g
  • Protein 7g
  • Carbohydrate 6g
  • Sugar 2g
  • Sodium 181mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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