Recipe of the week

This colourful frittata from the Happy Foodie is packed full of healthy vegetables and is super-simple to make.

Enjoy for lunch, or as a hearty breakfast.

Serves 4 Ingredients: 6 eggs 1/2 tsp fine sea salt 1/4 tsp freshly ground black pepper

100g asparagus (about fivestalks) 1 tbsp olive oil 2 shallots, diced 1 carrot, grated 1 red pepper, diced A handful of baby spinach A handful of cherry tomatoes, halved Instructions: Preheat the oven to 180°C/350°F/gas 4 and grease a small rectangular baking tin with a little oil.

In a medium bowl, beat the eggs, sea salt and black pepper well, then set aside.

Cut the bottom couple of centimetres off the asparagus, then slice into 2½cm long pieces.

Heat the olive oil in a frying pan over a medium heat, then add the shallots, grated carrot and red pepper.

Sauté for five minutes, until tender, then add the asparagus pieces and the spinach and sauté for another few minutes.

Transfer the vegetables to the greased baking tin and top with the halved cherry tomatoes.

Pour the beaten eggs over this mixture and pop it into the oven for 25 minutes, until puffed, golden and set in the middle.

Slice into pieces and serve hot alongside a salad for a delicious meal, or let the slices cool to room temperature and store in an airtight container in the fridge for up to four days, which can then be enjoyed later. This is a great little workout to tone both your legs and bum.

No equipment is needed. Blast it out in 10 minutes!

30 seconds SPLIT SQUATS LEFT

30 seconds SPLIT SQUATS RIGHT 30 seconds SQUAT KICKS 30 seconds BRIDGE LEFT 30 seconds BRIDGE RIGHT X4 rounds (no rest) Before you start the workout go to www.youtube.com/ grahamlowpt to watch the video demo.