Spring vegetable and goats' cheese frittata

Mark Young
Prep time: 
15 minutes
Cook time: 
25 minutes
  • 1 tbsp olive oil
  • 4 spring onions, sliced
  • 1 handful of mint leaves, roughly chopped
  • 2 courgette, cut into quarters and thinly sliced
  • 200g of asparagus (trimmed)
  • 1 cup defrosted frozen peas
  • 150g shelled broad beans (about 600g in their pods)
  • 200g mild goat's cheese (crumbled)
  • 9 eggs (lightly whisked and seasoned)
  1. First blanch the broad beans for 1 minute in boiling water then drain and rinse them in a colander under cold water. Using your fingers, pop each bean from its skin. (Thawed frozen beans can be popped without blanching).
  2. Trim the asparagus and cut the spears at an angle into 1 inch pieces. Bring 1 litre of water to the boil in a large pan, add 1 tsp of sea salt and then add the asparagus.
  3. Return to a gentle boil and cook for 3 minutes. Meanwhile, put lots of ice cubes into a large bowl half filled with cold water.
  4. Drain the asparagus then tip them straight into the bowl of iced water. When cold, drain and set aside.
  5. Put on your grill to pre heat.
  6. Heat oil in a non-stick frying pan and cook the spring onion and courgette for 3-4 minutes or until soft. Add the peas, eggs, beans, asparagus and mint and cook on a low heat for 5-6 minutes until almost set.
  7. Scatter the cheese over and slide under a hot grill for 2-3 minutes until golden.
  8. Serve with a simple leaf salad and enjoy!

Chefs tip:

Rrefreshing vegetables in ICED water after blanching fixes that vibrant colour you see in great restaurants.