Asparagus, sun-dried tomatoes & olive frittata

by Neil Forbes

A light dinner dish to celebrate the English asparagus season


6 eggs
1 tbsp sun-dried tomatoes, roughly chopped, oil retained for frying
8 spears of English asparagus, stem ends shaved and blanched in boiling salted water for 2 mins, cut into 2” pieces
2 tbsp pitted black olives
4 tbsp sheep’s curd
Rocket leaves, to serve
Radishes, sliced, to serve
Sliced fresh tomatoes, to serve
A good glug of olive oil, to serve
2 tsp mixed herbs like basil or parsley, roughly chopped


Crack the eggs into a bowl, season and whisk.

Heat a non-stick frying pan on the hob and add about 1 tsp sun-dried tomato oil. When hot, add the eggs. Swirl them around as though you are making an omelette, then add the asparagus, tomatoes and olives.

Stop stirring after about 2 mins, turn down the heat slightly and let the eggs cook for a further 2 mins, until almost set. Place it under a medium-hot grill to finish cooking.

Remove from the grill and top with the sheep’s curd, rocket, radishes and some (optional) sliced fresh tomatoes, then drizzle with olive oil and scatter over the herbs.

Recipe: Neil Forbes