Serves 2 | Cook in 20 mins

Nutritional information | Per serving

Calories: 471 | Carbs: 3g | Fats: 35g | Protein: 35g

Ingredients

• Scaled to 4 slices (eat 2 slice now, save 2 slice for leftovers)

• 4 large Egg

• 20 g double cream

• 2 g Salt

• 0.3 g Pepper

• 10 g Olive oil

• 135 g Asparagus

• 10 g Butter

• 2/3 medium whole tomatoes

• 60 g mozzarella cheese

Step one

Preheat the pan. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a nonstick ovenproof frying pan over medium heat.

Step two

Add the asparagus and saute until crisp­ & tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium­-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.

Step three

Place the frying pan under the oven grill. Grill until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Loosen the frittata from the frying pan and slide the frittata onto a plate.