Slimming World's asparagus frittata and wedges recipe

Make this delicious recipe when asparagus is in season as it's cheaper - perfect for a main meal or a light bite and it's ready in just half an hour

Ingredients

• 6 large baking potatoes, cut into thick wedges
• Low calorie cooking spray
• 400g asparagus spears
• 6 large eggs
• 50g Parmesan cheese, grated
• 2tbsp chopped chives
• 1tbsp chopped oregano leaves
• Salt and freshly ground black pepper
• Passata with onion and garlic, to serve

Method

1. Preheat the oven to 200°C/Gas 6. Bring a large pan of water to the boil and add the potato wedges. Boil for 4-5 minutes. Drain in a colander, and leave to dry for 10 minutes.
2. Return the wedges to the dry saucepan, cover with a lid and shake to ‘rough-up’ the edges – doing this will help make the wedges really crispy.
3. Place the wedges in a single layer on a baking sheet lined with baking parchment. Spray with low calorie cooking spray and bake for 15-20 minutes, or until golden.
4. Meanwhile, snap the asparagus and discard the woody ends. Lay the spears flat in a wide pan of simmering lightly salted water, or steam over boiling water, and remove after 4-5 minutes when tender but still bright green. Drain and cool under running water.
5. Lightly beat the eggs in a bowl, add the asparagus, half of the grated Parmesan, the chives and oregano. Season and stir well.
6. Spray a 25cm lidded non-stick frying pan with low calorie cooking spray. Pour in the egg mixture and cook gently for 3 minutes, drawing back the edges with the tip of a knife and tipping the runny egg over the edges to help it set.
7. Cover the pan and leave over a gentle heat for 5 minutes or until set on top. Slide on to a serving plate, scatter with the remaining Parmesan, and cut into wedges.
8. Serve immediately with the wedges and a bowl of passata.