FRITTATA WITH ASPARAGUS AND PEPPER

Preparation 10 minutes Cooking 20 minutes Serves 4 For a change, swap the pepper for leftover cooked and sliced Jersey royals.

bundle of medium asparagus, trimmed and cut into three pieces 1 tbsp olive oil 1 onion, roughly chopped 3-4 spring onions, trimmed and finely chopped 1 large or 2 medium red peppers, halved, de-seeded and roughly chopped

155g bag fresh garden peas ½ x 250g tub of ricotta, divided into 4 chunks (or smaller pieces if preferred) handful of fresh mint leaves 6 medium eggs, lightly beaten

1 Heat oven to 180ºc (160ºc fan oven) gas mark 4.

2 Bring a large pan of salted water to the boil, add the asparagus and cook for about 4 minutes until just tender. Drain well and rinse with cold water. Set aside.

3 Heat the oil in a small frying pan (a hob-to-oven, cast-iron one is good). Add the onion, season well and cook for 1-2 minutes until soft. Add the spring onion and pepper and toss around the pan until the pepper softens a little, then tip in the drained asparagus.

4 Add the garden peas, top with the ricotta and season again. Add half the mint leaves, then pour over the egg mixture to cover. Cook on the hob for about 4-5 minutes until the mixture starts to set, then put in the oven for a further 5-10 minutes until pale golden and cooked. Top with the remaining mint leaves to serve. Serve in slices with a seasonal salad.