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Summer pisto frittata
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Total Time:
25 minutes
Ingredients:
  • 6 large free-range eggs
  • 50 g freshly podded peas plus a small handful for the salad
  • 50 g freshly podded broad beans
  • a few sprigs of fresh mint
  • 1 lemon
  • 20 g Parmesan cheese
  • extra virgin olive oil
  • ½ a small bunch of asparagus
  • olive oil
  • 10 g feta cheese
  • 2 ripe tomatoes
  • a small handful of pea shoots
  • a small handful of rocket
Instructions:
  • Preheat the oven to 220°C/425°F/gas 7. Crack and whisk eggs with salt and pepper. Mash peas, broad beans, mint, lemon zest and juice, Parmesan, olive oil, and pepper together. Adjust seasoning as needed. Cook asparagus in a pan with olive oil. Mix half of the mashed mixture with eggs and pour into the pan. Top with remaining mixture, feta, and more Parmesan. Bake for about 5 minutes until golden. Mix tomatoes, pea shoots, peas, and rocket in a bowl, drizzle with olive oil and lemon juice, season and crumble feta. Serve frittata with salad.

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