Asparagus and fennel frittata

a glorious celebration of fresh herbs and spring veg

SERVES 4 PREP 5 MINS COOK 25 MINS

1tbsp sunflower oil 1 small fennel bulb, thinly sliced 2 garlic cloves, chopped 125g asparagus, chopped 150g broad beans, fresh or frozen, or frozen peas 150g feta cheese, crumbled Handful each of fresh mint and basil leaves, chopped, plus extra basil leaves, to garnish

8 eggs, beaten

1 heat the oven to 190c/gas 5. heat the oil in a medium ovenproof frying pan and gently fry the fennel and garlic for 5 mins until soft.

2 stir in the asparagus and broad beans, or peas, and heat through. scatter over the feta, chopped mint and basil and pour in the beaten eggs.

3 cook over a low heat for 5 mins, stirring gently until the eggs are half set. transfer to the oven for 15 mins until set. scatter over a few extra basil leaves to serve.

Per serving: 316 cals, 22g fat (8.5g saturated), 3.5g carbs

Food Ed’s Tip This is also good eaten cold so if you have any left over, pop it in your lunchbox.