ASPARAGUS & GREENS FRITTATA

This frittata makes for a fridge-clearing feast. Simply throw in any leftovers you have lying around and swap the veg for whatever’s in season, whether that’s fresh peas or summer greens. Right now, dig into asparagus for its stores of vitamin K – your skeleton will thank you (PICTURED ON PREVIOUS PAGE)

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326 CALS | 9G CARBS | 18G PROTEIN | 24G FAT | SERVES 4 | VEGETARIAN -

INGREDIENTS

2-4 tbsp olive oil • 2 garlic cloves, finely chopped • small bunch of spring onions, thinly sliced •

500g asparagus, woody ends discarded, spears sliced into 2cm pieces •3 big handfuls (about 150g) of greens (eg, spinach, sorrel, watercress, wild garlic, nettles) • zest of 1 lemon • 8 organic eggs

• 100g ricotta • 1 tbsp

nigella seeds

For the salsa: small bunch of parsley, roughly chopped • 1 red chilli, chopped • juice of ½ a lemon • 1 tsp harissa paste • ½ tsp maple syrup or honey • 1 tbsp olive oil METHOD

1 | Turn the grill on high (about 220°C) and find yourself a 24cm (ish) ovenproof frying pan.

2 | While the grill’s heating up, get on with the veg. Heat 2 tbsp oil in the pan, then add the garlic and all but a small handful of the spring onions, and allow to soften. After 2 to 3 mins, add the asparagus and cook for a further 3 to 4 mins, until they’ve lost some of their firmness but are still stiff (oh, stop it).

3 | Add the greens (use a pair of tongs to protect your fingers if you’re using nettles), let everything wilt down for a couple of mins, season well, add the lemon zest and keep on a low heat.

4 | Now, about those eggs. Beat and season them, then pour into the pan on top of the greens. Let them cook for 1 min, then use a spatula to pull them away from the sides of the pan, allowing the raw egg to run into the gaps. Let that set for 10 secs or so, then repeat a few times. You’re creating little layers, which will make for a lighter frittata.

5 | Once the eggs are mostly set but still a bit runny on top, scatter on the ricotta, then put the frittata under the grill to brown. This should take 5 to 10 mins, so keep an eye on it.

6 | Meanwhile, make your salsa. In a bowl, mix the parsley, chilli, lemon juice, harissa paste, maple syrup or honey and olive oil. Taste and adjust with salt, more lemon or chilli, as needed.

7 | Remove the pan from the grill, run a spatula around the edges to loosen and turn out the frittata on to a large plate. Flip it on to another plate and sprinkle with nigella seeds. Cut it into slices and eat warm or cold, with the salsa and some lemondressed salad leaves.