Page title and description

Quick ideas
Asparagus and wootton dairy millstone frittata
Cook's notes
save any leftovers for an envy-worthy lunchboxIngredients
- 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
PT10M
Cooking time:
15 min
PT15M
-
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.