Cook the onion in a frying pan for 2-3 minutes or until softened. Remove from heat and allow too cool.
Place onion, Edgell Asparagus and frozen Birds Eye Garden Peas over the bottom of a greased 20cm non stick cake tin.
In a medium sized bowl beat together eggs, milk, plain flour and tasty cheese and season with salt and pepper. Pour egg mixture into cake tin and bake in a preheated oven at 180°C for 35 minutes. Serve cut into thin wedges on it own or as part of an antipasto platter.