Ham & cheese frittata with asparagus

1. Cook the potatoes
Set oven to 200ºC. Heat a large frypan with butter/oil over medium-high heat. Thinly slice and add potatoes. Cook for 5 minutes or until starting to soften. Add ham and season with 1 tsp oregano.

2. Add the vegetables
Slice courgettes and chives, add to pan and cook for further 2 minutes (see notes). Sprinkle over cheese and remove from heat.

3. Bake the frittata
Beat eggs with 1/3 cup water or milk. Season with salt and pepper. Pour into the pan. Trim and halve asparagus lengthways, lay over the top (see notes). Bake in oven for 10-15 minutes or until golden and set.

4. Prepare the salad
Rinse, trim and quarter lettuce. Halve cherry tomatoes and sprouts. Arrange in a serving bowl and dress with 1 tbsp olive oil and 1/2 tbsp balsamic vinegar.

5. Finish and serve
Slice frittata and serve alongside dressed salad.

Notes
If you don’t have an oven-proof frypan, you can transfer the vegetables mixture at step 2 into an oven dish, pour the egg mixture over and bake until set. You may need to increase the cooking time in the oven by 5 minutes.
Keep the asparagus separate if you prefer, and serve as a side instead. Cook in a frypan with oil/butter to your liking.
No pork option - ham is replaced with smoked turkey.

From your box
Baby potatoes, 400g
Shredded ham, 1 packet (200g)
Courgettes, 2
Chives, 1/2 bunch *
Cheese, 1/2 packet *
Free-range eggs, 6-pack
Asparagus, 1 bunch
Gem lettuce, 1 *
Cherry tomatoes, 1 packet (200g)
Snow pea sprouts, 1/2 punnet *

From your pantry
Olive + oil/butter for cooking, salt, pepper, dried oregano, balsamic vinegar