Fresh broad bean frittata

serves: 4 takes: 50 mins

What You’ll need

■ 1tbsp olive oil

■ 250g cooked new potatoes,

sliced

■ 6 spring onions, sliced

1cm thick

■ 150g broad beans

■ Few sprigs fresh flat-leaf

parsley, roughly chopped

■ 100g Brie, cubed

■ 100g Cheddar, cubed

■ 6 medium free-range eggs,

beaten

1 Heat oven to 180C/gas 4. Heat oil in a medium 20cm ovenproof frying pan. Add potatoes, onions and broad beans. Cook for 2 mins, until the onions have softened.

2 Season, stir in the parsley and half the cheeses; pour in the eggs, scatter with remaining cheese, and cook for 2 mins. 3 Transfer to oven and bake for 25-30 mins, until set. Cool for 10 mins before serving, or allow to cool then chill for lunchboxes, if you prefer.

Per serving: 330 cals; 22g fat; 9g sat fat; 14g carbs