Spring frittata with crispy chorizo

45 MINUTES | SERVES 4 | EASY | LC

olive oil 1 tbsp, plus a drizzle onion Ω, finely chopped asparagus 250g, trimmed and cut into 6cm pieces frozen peas 100g frozen broad beans 100g eggs 8, beaten spinach 2 large handfuls dill a handful, chopped flat-leaf parsley a handful, chopped parmesan a handful, finely grated mini cooking chorizo sausages 190g, halved lengthways garlic 1 clove, thinly sliced sherry vinegar 2 tbsp

• Heat the grill to high. Heat 1 tbsp of olive oil in a 28cm non-stick ovenproof frying pan over a medium heat and cook the onion with a pinch of seasoning for 5 minutes or until beginning to soften, then add the asparagus and cook for another 5 minutes. Stir in the peas and broad beans, and mix for 2 minutes, then add the beaten eggs, stirring to ensure the veg is evenly distributed. Add the spinach and most of the dill and parsley, stirring gently to distribute, then cook the frittata for 5-10 minutes or until the bottom is golden. Scatter over the parmesan then slide under the grill until cooked and light golden on top.

• Put another drizzle of oil and the chorizo halves in a separate frying pan and cook for 1-2 minutes or until the chorizo is crisp and its oil has rendered. Add the garlic and cook for another minute before adding the sherry vinegar. Remove from the heat.

• Serve the frittata with the chorizo and oil spooned over, and a little dill and parsley sprinkled on top.

PER SERVING 451 KCALS | FAT 30.5G SATURATES 9.8G | CARBS 9G | SUGARS 4.3G FIBRE 6G | PROTEIN 32.2G | SALT 2.2G