A simple, low-calorie spring main that uses the season’s finest ingredients and is ready in just 20 minutes
Prep:10 mins
Serves 3
200g new potatoes, quartered100g asparagus tips1 tbsp olive oil1 onion, finely chopped6 eggs, beaten40g cheddar, gratedrocket or mixed leaves, to serve
STEP 1Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min. Drain.STEP 2Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.STEP 3Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.
