Instructions

1. Remove the woody end of the asparagus, then cut into 2-3 cm chunks. Cut the tomatoes in half.
2. Heat one Tbsp of olive oil in a frying pan, then gently sauté the asparagus & tomatoes (under cover) for about 5 minutes, until tender.
3. Meanwhile turn on the grill and lightly whisk the eggs in a bowl and season with salt and pepper.
4. When the asparagus is tender, pour over the egg mixture, letting to spread out evenly. Crumble the feta on top, then put on the lid and cook for about 10 minutes.
5. When the surface is jelly-like, put the pan under the grill and brown the top for a couple of minutes.
6. Slide the frittata onto a plate, let it cool, then cut into squares or wedges.
7. Serve at room temperature.