Asparagus and Capsicum Frittata

2 medium potatoes, scrubbed
One bunch of asparagus
1/2 red pepper
1 medium red onion
1 tablespoon oil
4 eggs
2 tablespoons fresh herbs, chopped (use thyme, chives, marjoram - whatever you like) salt and pepper to taste
1/2 cup grated cheese

Boil or microwave the potatoes until tender then allow to cool, and dice.

Break off the tough ends of the asparagus and cut the spears into 3cm lengths. Simmer them in boiling, salted water for four or five minutes. Don't overcook.

Put the oil in a frypan and saute the sliced red pepper and diced onion for about five minutes over a medium heat.

Whisk up the eggs with the fresh herbs and season.

When the onion is tender turn up the heat, add the drained asparagus and the diced potatoes then pour over the egg mixture. After a minute or two, turn the heat back to medium and let the mix gently cook until the top starts to set.

Sprinkle over the cheese and place the pan under a hot grill until the cheese melts and starts to turn golden brown. Allow the frittata to sit in the pan for about five minutes and remove to a plate. To do this, place a plate over the top of the pan and invert the two. The frittata will fall out onto the plate. Invert another plate over the first one and revers so the frittata is top side up.

This can be served now or allowed to cool down to room temperature.