To prepare this meal you will need approximately 20 – 25 min. This includes preparation and cook, and can be served for 3 persons.
- 200g quartered potatoes;
- 100g asparagus;
- 1 spoon olive oil;
- 1 onion, finely chopped;
- 6 eggs
- 40g cheddar, grated;
- And rocket or mixed leaves for serving;
Heat the grill to high. Put the quartered potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, and 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, and 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.
This meal is gluten-free and vegetarian, full with nutrients ( fiber – 4g, kcal – 310, fat – 18g, saturates – 6g, salt – 0.7g, protein – 19g, sugar – 6g and carbs – 16g).