Asparagus Frittata with Billy’s Chilli Jam
Pre-heat the oven to 200C. Cook a couple of bundles of trimmed asparagus, cut into 3 cm slices, in boiling water, or steam for 1-2 mins and plunge into ice water.
Beat 6 medium free range eggs and season, then mix 3 tsp. Billy’s Chilli Jam into the egg mixture.
Drain the asparagus and dry on some kitchen roll.
Soften a chopped onion in butter in a non-stick frying pan, then add the asparagus followed by the egg mixture. Stir gently to even out the asparagus in the pan.
When the egg is set round the edges, sprinkle with some crumbled feta cheese and small dollops of crème fraiche. Yum Yum