“With the beginning of the asparagus season upon us late April, make a bunch of this delicious vegetable go a long way by including it in a frittata or large flat omelette.”

Ingredients
Serves 6

•    2 tbsp olive oil
•    115g (4 oz) mushrooms, sliced
•    1 red pepper, chopped
•    115g (4 oz) new potatoes, cooked and cubed
•    1 small red onion, finely sliced
•    1 bunch of fresh asparagus, cooked until just tender
•    6 free range eggs
•    2 tbsp parsley, chopped
•    Salt and black pepper
•    85g (3 oz) cheese, grated


Method

Heat the olive oil in a cast iron omelette pan or 24cm non-stick cast aluminium frying pan, with a removable handle and sauté the mushrooms, pepper, potatoes and onion until all are heated through and cooked, add the asparagus, reserving a few tips for garnish.

Beat the eggs with the parsley and seasoning, to taste.  Pour into the pan.

2,3 and 4 oven AGA: Cook on the boiling plate for 3-4 minutes then sprinkle with the cheese and place on the grid shelf set on the second runners down in the roasting oven to brown the cheese and set the top.

Conventional cooking: Cook quickly for 3-4 minutes on the hotplate then place under the grill to brown the cheese and set the top.

Slide onto a serving dish and garnish with the reserved asparagus tips.  Serve hot or cold cut into wedges.