Ingredients:
250g asparagus, trimmed
1 tablespoon sunflower oil
55g Parmesan Cheese, grated
black pepper
8 eggs, beaten

Directions:
Steam or boil the asparagus for 3-5 minutes, or until barely cooked and drain. Chop the asparagus into 5cm lengths.
In a small, heavy based frying pan, heat half the oil and quickly sautéed the asparagus for 2-3 minutes over a high heat. Remove and set aside.
Mix the Parmesan and pepper into the beaten eggs.
Add the remaining oil to the pan and heat and pour in the eggs. After about 1 minute, add the asparagus. Continue to cook for about 8 minutes over a very low heat.
Slide the frittata on to a plate and serve hot, warm or cold, cut into wedges.