Asparagus Frittata

1. Preheat the oven to 190 C / 375 F and trim the woody ends from the asparagus, then cut the spears into 4 cm pieces.
2. Whisk the eggs with the milk, half the parmesan, the salt and pepper in a bowl until evenly blended and slightly frothy.
3. Heat the olive oil in a 25 cm ovenproof nonstick skillet over medium heat and soften the finely chopped shallot for 2 minutes.
4. Add the garlic and the asparagus and cook for 4 to 5 minutes, stirring, until the asparagus is bright green and just tender.
5. Spread the asparagus evenly across the pan, pour in the egg mixture and cook undisturbed for 3 to 4 minutes until the edges begin to set.
6. Scatter the remaining parmesan over the top, then transfer the skillet to the oven and bake for 10 to 12 minutes until the centre is just set and no longer runny and the eggs reach 71 C / 160 F.
7. Let the frittata rest for 5 minutes, then loosen the edges, slide it onto a board and cut into wedges to serve warm or at room temperature.

You'll use: Oven · Frying pan / skillet · Pan · Blender · Whisk