Roasted Asparagus Frittata Recipe

Halve the bell peppers, then scoop out the seeds and core.

Toss both the asparagus and bell peppers with one tablespoon of the olive oil.

Spread the oiled vegetables onto a baking tray and roast for 25–30 minutes, until tender and slightly browned.

Once roasted, take them out of the oven and let them cool down a bit before you handle them.

Add the chopped spring onions to the pan with the garlic and cook for a further 2 minutes.

In a separate bowl, beat the eggs, then stir in the Parmesan cheese, cream, salt, and pepper.

Lightly butter your baking dishes. Arrange the roasted asparagus, chopped bell pepper, and the cooked onion and garlic mixture evenly in the prepared dishes.