Asparagus Frittata

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A recipe considerably adapted from a 1998 home beautiful magazine. A very tasty not too 'eggy' frittata. Serve this with a fresh carrot salad - suitable for vegetarians as well. The original recipe called for strong blue cheese, however i substituted a tasty cheese. Additions such as mushrooms and red capsicum makes this even better.can also be baked in a pre-heated hooded barbecue.

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Steps

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Lightly steam the asparagus , until tender , but not mushy.

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Combine the remaining ingredients , except the spring onions and parmesan cheese in a bowl.

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Arrange the asparagus neatly in a buttered swiss-roll tin.

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Pour on the batter and sprinkle with chopped spring onion.

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Bake for 30 minutes in a pre-heated 180 degree celcius oven until lightly browned on the top.

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Sprinkle the parmesan over the top after 20 minutes of baking.

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Serve warm or cold.

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Put the hood down and bake for 15 minutes , then reduce the burners to low and bake for another 10-15 minutes.

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Ingredients

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asparagus, chives, parsley, sweet marjoram, garlic powder, cheddar cheese, fresh parmesan cheese, self raising flour, butter, eggs, milk, cracked pepper, spring onions