Asparagus and wootton dairy millstone frittata

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Asparagus and wootton dairy millstone frittata

Name: Asparagus and wootton dairy millstone frittata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2

Main Serves 2 25 min

This vegetarian spring-time frittata of tender asparagus and fresh, tangy sheep's cheese is an good speedy lunch or dinner. Wootton White is an excellent light sheep's cheese with a salty tang. It pairs beautifully with asparagus, but use another crumbly sheep's cheese if you like. This is good warm and at room temperature and needs nothing more with it than a green salad and maybe some bread.

Cook's notes

save any leftovers for an envy-worthy lunchbox

Ingredients

small knob of butter
1 shallot or small onion, diced
200g asparagus, woody ends snapped off
3 eggs, beaten
50g wootton dairy millstone
sheep's cheese, crumbled
salad leaves, to serve
salt and pepper

Method

Prep time: 10 min

Cooking time: 15 min

Step 1
Heat the butter in a small frying pan over a low heat.
Step 2
Add the shallot or onion and cook gently for 8 minutes until soft and translucent, stirring to stop it catching.
Step 3
Add the asparagus and cook for 3 minutes, stirring. Put your grill on.
Step 4
Pour the eggs into the pan and season with salt and pepper. Cook until almost set, without stirring.
Step 5
Sprinkle over the cheese and pop under the grill until just set and the cheese is melted and golden.
Step 6
Leave to cool slightly and serve warm, cut into wedges, with a green salad.