Make this delicious recipe when asparagus is in season as it’s cheaper – perfect for a main meal or a light bite and it’s ready in just half an hour
6 large baking potatoes, cut into thick wedges
Low calorie cooking spray
400g asparagus spears
6 large eggs
50g Parmesan cheese, grated
2tbsp chopped chives
1tbsp chopped oregano leaves
Salt and freshly ground black pepper
Passata with onion and garlic, to serve

Preheat the oven to 200°C/Gas 6. Bring a large pan of water to the boil and add the potato wedges. Boil for 4-5 minutes. Drain in a colander, and leave to dry for 10 minutes.
Return the wedges to the dry saucepan, cover with a lid and shake to ‘rough-up’ the edges – doing this will help make the wedges really crispy.
Place the wedges in a single layer on a baking sheet lined with baking parchment. Spray with low calorie cooking spray and bake for 15-20 minutes, or until golden.
Meanwhile, snap the asparagus and discard the woody ends. Lay the spears flat in a wide pan of simmering lightly salted water, or steam over boiling water, and remove after 4-5 minutes when tender but still bright green. Drain and cool under running water.
Lightly beat the eggs in a bowl, add the asparagus, half of the grated Parmesan, the chives and oregano. Season and stir well.
Spray a 25cm lidded non-stick frying pan with low calorie cooking spray. Pour in the egg mixture and cook gently for 3 minutes, drawing back the edges with the tip of a knife and tipping the runny egg over the edges to help it set.
Cover the pan and leave over a gentle heat for 5 minutes or until set on top. Slide on to a serving plate, scatter with the remaining Parmesan, and cut into wedges.
Serve immediately with the wedges and a bowl of passata.
Syns per serving:
Extra easy: 2 1/2
Original: 12
Green: 2 1/2