Asparagus frittata

Serves: 6

Ingredients:
4 eggs 
1 packet CONTINENTAL Spring Vegetable Soup Mix 
1 1/2 cups reduced fat milk 
2 tablespoons plain flour 
1 cup grated reduced fat cheese 
1/4 cup sliced spring onions, green onions or shallots 
1 x 340g can asparagus spears, drained 
For serving:
1 butter lettuce, washed and drained 
1 punnet cherry tomatoes, quartered 
2 tablespoons balsamic salad dressing 

Preparation

step 1:  Place eggs, Spring Vegetable Soup Mix, milk and flour into a bowl and whisk until blended. Stir in cheese and spring onions.
step 2:  Pour egg mixture into a greased 25cm ceramic flan dish. Arrange asparagus spears on top.
step 3:  Bake at 180°C for 40-45 minutes, until set and lightly browned. Serve with salad.
For serving:  Place lettuce and tomatoes into a bowl. Just before serving, add dressing and toss gently to combine.