Picnic Frittata

2 large potatoes
1 bunch asparagus
1 large onion
1/2 red capsicum
4 bacon rashers
butter or oil
4 eggs
1/2 cup grated parmesan
4 tablespoons chervil (or parsley) finely chopped
salt and pepper
1 cup grated cheddar

Boil or microwave the potatoes. Allow to cool enough to handle then peel and cube them.

Cook the asparagus in boiling water for three minutes then plunge into iced water. Drain. Cut into 2-3cm lengths.

Saute the chopped onion, capsicum and diced bacon in a little oil or butter until the onion is tender.

Tip into a large bowl and add the potato cubes and the asparagus, along with the lightly beaten eggs, parmesan, herbs and seasoning.

Wipe out the pan then reheat with a little butter and oil. Pour in the frittata mix and cook gently until the mixture is set and the bottom is golden brown. Sprinkle with the cheddar and brown the top under a lot grill.

Serve at room temperature.