|250 g g|| asparagus
|1 - 1.5 handfuls handful||frozen peas frozen peas|
|125 g g||spinach spinach|
|olive oil olive oil|
Spring vegetable frittata
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.
- 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.
- 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.
- To finish, place the pan under a hot grill until until golden. Garnish with cress and leave to cool a little before serving.