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Spring Vegetable Frittata

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5 eggs egg
2 leeks leek
250 g g asparagus asparagus
1 - 1.5 handfuls handful frozen peas frozen peas
125 g g spinach spinach
cress cress
(to garnish)
olive oil olive oil
salt salt
peppers pepper

Spring vegetable frittata

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15 min


A vegetable frittata recipe that works equally well for breakfast as it does as part of a spring picnic. Serve with a green salad and crusty bread for a light lunch, and try topping with a handful of crumbled feta for a special twist.

  1. Add a dash of oil to a large pan and place over a medium heat. Gently fry the leeks until soft, then throw in the peas, spinach and asparagus.
  2. Beat the eggs in a separate bowl and season generously, adding a splash of water. Pour the eggs over the vegetables and cook until firm.
  3. To finish, place the pan under a hot grill until until golden. Garnish with cress and leave to cool a little before serving.