4 large eggs
1 tablespoon fresh or dried thyme leaves
Large pinch of salt, plus more for seasoning the soup
Large pinch of freshly ground black pepper
1 tablespoon olive oil
4 cups high-quality chicken or vegetable broth
9 ounces asparagus stalks, woody ends removed and cut into 1-inch pieces
2 scallions, thinly sliced
Preheat your oven's broiler to the highest setting. Beat together the eggs, thyme, salt and pepper in a small bowl using a fork.
Heat the olive oil in a small, oven-proof skillet over a medium heat. Tilt and swirl the skillet to coat it with the oil. Pour the beaten egg mixture into the skillet and cook over a medium-low heat for five to seven minutes when you should be able to see the egg starting to set at the edges.
Place the skillet under the broiler and cook for 1 to 2 minutes until golden brown on top. Run a spatula around the edge of the frittata to loosen it then turn it out onto a cutting board. Slice into 1/2-inch cubes.
→ At this point, the frittata cubes and can be kept refrigerated for up to a week.
To make the soup, bring the chicken or vegetable broth to the boil in a large pot over a high heat. Add the asparagus and the scallions to the broth. Cook for 3 to 4 minutes until the asparagus is tender. Season to taste with salt and then divide the broth, asparagus and frittata cubes between four bowls and serve.