A delicious celebration of everything that is good and seasonal right now…
INGREDIENTS
- 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
METHOD
- 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
onion. - 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.