Directions

• Grease a rectangular baking tin.
• Preheat the oven to 180C, gas mark 4.
• Cut the asparagus into 1-inch slices.
• Heat the oil in a frying pan.
• Add onions and asparagus to the pan and cook over low heat until softened.
• Add peas and cook for a further 1-2 minutes.
• Scatter the vegetables on the bottom of the tin.
• Beat the eggs with seasoning and a dash of milk.
• Stir in parsley and cheese.
• Pour the egg mixture over the vegetables.
• Bake in the oven for 20 minutes until firm.
• Slice and serve hot or cold—season with black pepper as desired.
• It can be kept in the fridge for up to 3 days.