RECIPE: asparagus, new potato and feta frittata

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.