An uncommon combo of contemporary asparagus and sharp radish makes a vibrant, wholesome omelette you possibly can whip up shortly for breakfast, lunch, dinner or any time in between.

Elements

• 225 g (2 cups) asparagus, woody ends eliminated
• 125 g (3/4 cup) contemporary or frozen peas, thawed if frozen
• 8 giant eggs
• 1 tbs unsalted butter
• 15 g (1/2 cup) dill, chopped
• 4 salad radishes, thinly sliced
• Salt
• Freshly floor black pepper

Technique

Step 1.
Preheat the oven to 180°C (160° fan).

Step 2.
Par-cook the asparagus and peas in a saucepan of salted, boiling water till simply tender, 2-3 minutes. Drain effectively; reduce the asparagus in half.

Step 3.
Beat the eggs with the dill and a few salt and pepper to style in a mixing bowl. Soften the butter in a 20cm sauté pan set over medium warmth.

Step 4.
Pour within the egg combination and let it prepare dinner for two minutes. Organize the asparagus and peas within the egg; switch the pan to the oven and bake the frittata till set and barely puffed, about quarter-hour.

Step 5.
Take away and let stand briefly earlier than turning out, slicing, and serving with a garnish of radish.

Serves 4-6