Prep time: 10-15 mins
Cooking time: 25 mins
Serves: 4-6

Ingredients:

• 1 broccoli, chopped into 2cm florets  
• 1 tbsp olive oil  
• 4 sprigs shallots, finely sliced  
• 2 cloves garlic, finely sliced  
• 250g ricotta  
• 2 tbsp pesto
• 8 eggs, whisked
• 1 bunch thin asparagus, woody end cut off
• ½ cup finely grated Parmesan  
• Salt & Pepper   

Method:

1. Preheat oven to 180°.  
2. Bring a steamer pot to the boil. Add the broccoli and steam for 3-4 minutes, until tender and vibrant green. Remove and finely chop.  
3. Heat the olive oil in a frying pan over medium-high heat. Add the shallots and garlic and cook, stirring for 2 minutes, until softened.  
4. To a large bowl, add the ricotta, pesto, half of the parmesan and a big pinch of salt and pepper. Mix to combine. Add the eggs, broccoli, pesto mixture and cooked onion and garlic.  
5. Pour the mixture into the frying pan and flatted down, making sure it is evenly spread around the pan. Place over medium-high heat and cook, undisturbed, for 2 minutes.  
6. Place asparagus over the top of the frittata. Then sprinkle over the remaining parmesan
7. Place in the oven and bake for 15-20 minutes, or until cooked through.
8. Remove from oven and let it cool for 10 minutes, before slicing into portions.