Asparagus and Potato Frittata

500 g potatoes, thinly sliced
1 bunch asparagus, woody ends
snapped off
4 spring onions, finely sliced
1 bunch spinach, washed and
roughly chopped
8 eggs
1⁄2 cup milk
1 cup grated cheddar or crumbled
feta
Zest of 1 lemon
2 tablespoons olive oil
Salt and pepper

Heat the oven to 190 C.

Boil the sliced potato for 6 minutes, until just tender, then drain well.

Heat the oil in an ovenproof frying pan and cook the spring onion for 2 minutes. Add the potato in an even layer and cook for 5 minutes, until the edges catch.

Add the spinach in batches and cook until wilted. Cut the asparagus into 3 cm lengths and
scatter over the top.

Whisk the eggs, milk, half the cheese, lemon zest, salt and pepper. Pour over the vegetables
and cook for 3 minutes, until the edges set.

Scatter over the rest of the cheese and bake for 18-20 minutes, until puffed and golden. Rest for 5 minutes before cutting.

Serve warm or at room temperature with a green salad.

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