Mushroom Asparagus Frittata

01Method

1. 1

   Heat the oven to 230°C.

2. 2

   Arrange the mushrooms and asparagus on a baking sheet, coat lightly with olive oil, season with salt and pepper, and roast until nicely coloured, about 12 minutes. Remove and set aside.

3. 3

   Whisk the eggs with salt and pepper until just combined — avoid over-beating. Fold in the Monterey Jack, Parmesan and hot sauce, then set the mixture aside.

4. 4

   Melt the butter in a large ovenproof non-stick skillet over medium-high heat. Sauté the onion, stirring often, until softened and golden, a few minutes. Add the potato, season, and stir for a couple of minutes. Add the roasted mushrooms, asparagus, olives and red peppers and stir until everything is heated through.

5. 5

   Spread the filling evenly across the pan, then pour the egg mixture over the top so it settles around all the ingredients. Allow the edges to set on the hob for 30–45 seconds, then transfer the skillet to the oven. Bake, watching closely, until the eggs are just set but not heavily browned, 10–12 minutes.

6. 6

   Slide the frittata onto a cutting board, scatter the basil over the top, and cut into wedges using a long serrated knife.