Cherry tomato, asparagus and fontina frittata

Preheat oven to 200c. In a small bowl combine eggs, parmesan, half the basil, thyme and garlic lightly with a fork. Season well.

Heat a medium oven proof frying pan, over a medium/low heat. Add the olive oil to the heated pan and pour in the egg mixture. Swirl the eggs gently loosening the sides from time to time. Toss in the tomatoes and asparagus, and continue to cook until just set.

Top with the fontina and place in the hot oven for 1 minute. Loosen the frittata from the pan with a long spatula and put on to a warm plate. Sprinkle with remaining basil and cut into wedges to serve.