Chorizo, asparagus and goat's cheese frittata

Method

• Step 1
  Cook asparagus in a frying pan of salted boiling water for 3-5 minutes or until tender crisp. Refresh under cold water. Drain. Whisk the eggs and milk in a jug. Season.
• Step 2
  Preheat grill on high. Spray a 22cm non-stick frying pan with oil. Heat over medium-high heat. Cook chorizo, turning, for 3 minutes or until golden and crisp. Transfer to a plate lined with paper towel.
• Step 3
  Arrange asparagus and chorizo in the frying pan over medium heat. Pour over the egg mixture. Cook for 5 minutes or until almost set. Sprinkle over goat’s cheese and oregano. Cook under grill for 5-7 minutes or until golden. Set aside for 5 minutes to stand.
• Step 4
  Combine the tomato, basil, shallot, oil and lemon juice in a bowl. Serve with the frittata.