Asparagus and chive frittata

[Serves 4]

150g fresh baby green asparagus
1 tbsp butter
1 tbsp olive oil
6 jumbo eggs, beaten
½ cup cream
½ tbsp dijon mustard
15g garlic chives, chopped
½ cup feta, crumbled
sea salt and black pepper

1 Preheat the oven grill. On the stove top, heat butter, olive oil in a non-stick pan, add asparagus; sauté until golden.
2 In a bowl, combine the eggs, cream and Dijon mustard and whisk together. Add garlic chives to the mixture and pour over asparagus. Crumble feta cheese on top and season with salt and pepper.
3 Place pan on a low heat, and allow to cook until almost set. Place frittata under grill; cook until puffed up and golden.
4 Slice; serve hot with a green salad.