12 Asparagus spears, woody ends removed
15g 1/2 oz Dairy free margarine/butter
50g/2oz Silken tofu, finely diced
4 Spring onions, finely chopped
Freshly ground black pepper
1. Steam the asparagus and cook over a medium heat for 3-4 minutes until tender but still slightly crunchy, drain.
2. Meanwhile, beat the eggs thoroughly in a mixing bowl and add a little pepper.
3. Melt the margarine/butter in a heavy-based frying pan with an ovenproof handle over a gentle heat. Pour the egg mixture into the pan and swirl it around so that it covers the base of the pan. Quickly top with the tofu, spring onions and herbs (if you wish), distributing them evenly. Finally arrange the asparagus spears on top.
4. Preheat the grill to high. Cook the frittata on the hob for 3-4 minutes until golden on the bottom, then place the frying pan under the hot grill for 1-2 minutes until the egg mixture is cooked through and the top of the frittata is golden. Remove from the pan and place on a serving plate. Serve warm or cool, mixed with salad leaves.
Taken from the Gluten-Free, Wheat-Free & Dairy-Free recipes book