Asparagus & Gruyère Frittata

Preheat your oven to 180°C (350°F). Trim the woody ends off the asparagus and cut the spears into 2-3 cm pieces. Finely chop the onion and grate the Gruyère cheese.

Heat the olive oil in an oven-safe, non-stick pan (approx. 24 cm diameter) over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the asparagus pieces and cook for another 4-5 minutes until tender-crisp.

In a medium bowl, whisk the eggs with the milk, the remaining salt, and black pepper until well combined and slightly frothy.

Pour the egg mixture evenly over the vegetables in the pan. Sprinkle the grated Gruyère cheese over the top. Let it cook undisturbed on the stovetop for 5 minutes, or until the edges begin to set.

Transfer the pan to the preheated oven and bake for 10-12 minutes, or until the frittata is puffed, golden brown, and cooked through. Let it rest for a few minutes before slicing and serving.