- 200g new potatoes, quartered
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 100g asparagus tips
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 6 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 40g cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- rocket or mixed leaves, to serve
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
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 add the asparagus for a final 1 min. Drain.
Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.
Mix the eggs with half the cheese in a jug and season well. Pour over the onion 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.