Asparagus and Goat Cheese Frittata

Trim asparagus and cut into 5 cm pieces. Steam for 4–5 minutes until tender-crisp.

Finely chop the white part of spring onion. Heat 14 g olive oil in a 25 cm non-stick pan over medium heat.

Cook chopped spring onion gently until soft and translucent, about 2 minutes, without browning.