Roasted Asparagus Frittata
1 bunch asparagus
1 red pepper
2 tablespoons cream
2 tablespoons Parmesan cheese grated
2 cloves garlic, peeled & chopped
2 spring onions chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
Preheat the oven to 200C/400F degrees.
Cut the asparagus to fit the baking dishes.
Cut the peppers in half and remove the seeds and core.
Toss both the asparagus and peppers in one tablespoon of the olive oil.
Place on a baking tray and roast for 25-30 minutes.
When roasted, remove from the tin and allow to slightly cool before handling.
Remove the skin from the pepper and chop the pepper into small squares.
Heat the remaining olive oil in a frying pan and gently cook the garlic for 3-4 minutes until slightly golden.
Add the chopped spring onions and cook for a further 2 minutes.
Beat the eggs, add the Parmesan cheese, cream and season with the salt and pepper.
Lightly butter the baking dishes.
Arrange the asparagus, red pepper, onion and garlic mixture in the baking dish.
Pour the egg mixture over the vegetables.
Bake in the oven at 180C/375F degrees for 25-30 minutes until the frittata is firm.