Frittata with Fennel-Spiced Pork and Asparagus

Preheat oven to 190°C. Cut 227g pork into small cubes, then brown in 41g olive oil over medium-high heat until cooked through, about 8 minutes.

Add finely minced onion (75g), 2g garlic, and 6g fennel seeds to the pork; cook over low heat for 3 minutes until softened without browning.

Cut 113g asparagus into 3cm pieces and add to the pork mixture; cook for 2 minutes until slightly tender.