- 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
- 10 g feta cheese
- Preheat the oven to 220°C/425°F/gas 7. Crack the eggs into a mixing bowl and add a pinch of sea salt and black pepper. Whisk together and put to one side.
- Add the peas, broad beans and a good pinch of salt to a pestle and mortar, then pick in the mint leaves and bash to a rough paste.
- Stir in the zest and juice of ½ a lemon, a good grating of Parmesan, 2 tablespoons of extra virgin olive oil and a pinch of pepper (you may need to do this in batches). Have a taste and add a little extra Parmesan or lemon juice, if needed.
- Place a small non-stick ovenproof frying pan (roughly 20cm) on a low heat. Slice the asparagus in half at an angle, then add to the pan with a lug of olive oil and fry gently for a minute or so. Meanwhile, fold half the pisto through the egg to combine.
- Pour the egg mixture into the pan over the asparagus, then spoon little bombs of the remaining pisto on top. Stir gently for a minute or so, then scatter over the feta and grate a little more Parmesan on top, if you like it extra cheesy.
- Place the pan in the hot oven for about 5 minutes, or until golden and risen.
- Meanwhile, roughly chop the tomatoes and add to a bowl with the pea shoots, a small handful of peas and the rocket. Drizzle over a little extra virgin olive oil, add a squeeze of lemon juice and toss to coat. Season lightly with salt and pepper and crumble over the feta, if using.
- When the frittata is ready, turn it out onto a board and serve with the salad.
Source: Jamie Oliver