Need some brunch inspo, peeps? I love a one-pan meal to whack on the table, slice up, and everyone’s happy. Ok, the purple asparagus ribbons are a little extravagant but come on, how pretty are they? You could use any filling in a frittata and change the cheeses to what you have on hand. It’s not always this pretty. I usually chuck in leftover veg with a bit of cooked bacon or chorizo, and it’s a family meal on the table in minutes. 😊
1. Turn the grill on in your oven
Ingredients
Instructions
2. Don’t snap the tough end of the asparagus off. Lay one stalk flat on a board, hold the tough end, use a peeler to make ribbons. Throw away the ends, set ribbons aside
3. Sauté onions and garlic in a pan until starting to brown
4. Beat eggs with milk, both kinds of cheese, salt, pepper, chilli powder, set aside
5. Add sliced mushrooms and asparagus to pan and sauté for a minute. Reserve some ribbons and mushrooms if you want to decorate the top, as I did
6. Add egg mixture to pan on low heat, partially cook until you can see the bottom getting done and it is half cooked
7. Turn off heat and arrange asparagus and mushrooms however desired
8. Move pan to the oven under the grill
9. Cook until golden
10. Slice up like a pizza and serve