200g new potatoes, quartered
100g sliced zucchini
1 tbsp olive oil
6 eggs, beaten
40g mature cheddar, grated
rocket or mixed leaves, to serve
Serves - 4
Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil.
Once boiling, cook for 4-5 mins until nearly tender, then drain.
Meanwhile, heat the oil in an ovenproof frying pan and add the zucchini. Cook for about 8 mins until softened.
Mix the eggs with half the cheese in a jug and season well.
Pour over the zucchini in the pan, then scatter over the asparagus and potatoes.
Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.
Recipe adapted from: Good Food