A delicious celebration of everything that is good and seasonal right now…


  • 200g New potatoes, quartered, or halved if really small
  • 100g Asparagus tips (save the stems for stock, soup or risotto)
  • I bunch new season Spring onions, whites and green parts sliced and separated
  • 6 eggs, lightly beaten
  • 100g Feta, crumbled into chunks
  • A small handful of mint leaves finely chopped
  • 1 tbsp olive oil


  • Heat the grill to high.
  • Put the potatoes in a pan of cold salted water and bring to the boil.
  • Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min.
  • Drain.
  • Meanwhile, heat the oil in an ovenproof frying pan and add the white parts of the spring
  • Cook for about 2 mins until softened.
  • Mix the eggs in a jug and season well. Mix in the potatoes, asparagus, green parts of the
    spring onions, mint and most of the feta . Pour into the frying pan. Top with the remaining
    feta and cook for 2 minutes. Put the frittata under the grill for 5 mins or until golden and
    cooked through. Cut into wedges and serve from the pan with lightly dressed Five Acre farm
    salad leaves.