1 bundle of asparagus, trimmed of woody ends
6 medium free-range eggs
Scarlett & Mustard Chilli Jam
butter, for frying
crumbled feta cheese, about 1/2 a pack
salad to serve
Pre-heat your grill.
Cut the asparagus into 3 cm slices, cook 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 Scarlett & Mustard Chilli Jam into the egg mixture.
Drain the asparagus and dry on some kitchen roll.
Soften the 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.
Finish the top of the frittata under the grill – be sure your pan handle is heatproof, if not wrap in a tea towel.
Great with a watercress or rocket salad.