1 tbsp olive oil
½ bunch asparagus spears
100 g peas
50 g feta
1 tbsp freshly chopped mint
3 large eggs, beaten
1 tbsp balsamic vinegar glaze or balsamic vinegar
100 g red cherry tomatoes
Crisp green salad, to serve
- Heat oven to 180C/160C fan. Put the olive oil in a small (about 600ml) shallow ovenproof dish. Place in the oven to heat for 2-3 mins, add the asparagus and peas to the hot oil and gently toss to coat. Return to the oven for 2 mins, then remove from the oven and crumble over the feta.
- Meanwhile, beat the mint into the eggs and season well with lots of ground black pepper. Remove the dish from the oven and pour over the eggs, then bake for 15 mins until the eggs have set.
- Meanwhile, drizzle the balsamic glaze or vinegar over the leftover roast tomatoes. Serve the frittata with the balsamic tomatoes and a crisp green salad.