Asparagus and Goat Cheese Frittata

Trim asparagus and cut into 5 cm pieces. Thinly slice white parts of green onions.

Heat 14 g olive oil in a steamer-safe pan over medium heat. Add asparagus and green onion, cook 3 minutes until tender-crisp.

Whisk 200 g eggs with 67 g cream, 5 g salt, and 1 g Tabasco sauce until well combined.