Celebrate asparagus season with this quick and simple frittata. The ricotta adds a wonderful creaminess, and the lemon zest makes it zing. Serve with a simple green salad for a perfect brunch dish.
Asparagus and Ricotta Frittata
1 bunch asparagus
Zest from 1⁄2 a lemon
A few chives
1 tbsp olive oil
Preheat the grill on high. Wash and dry the asparagus and chop the woody ends off. Cut the stalks in half. Heat the olive oil in a frying pan on a medium heat, add the asparagus with a pinch of salt and fry for 2-3 minutes, until softened but still with bite.
Whisk together the eggs with a pinch of salt and a grind of pepper. Pour the eggs evenly over the asparagus and cook for a minute on the hob until the bottom is set.
Dollop over the ricotta and grate over the lemon zest, then place the pan under the grill for a few minutes, until the eggs are just cooked through. Finely chop the chives, scatter them over the frittata and serve.