Roasted Asparagus And Broad Bean Frittata

This is a delicious frittata for breakfast, lunch or dinner. Asparagus is a wonderful prebiotic food, broad beans epitomise summer and provide plant protein, while eggs bring more protein and choline. Great hot or cold. 

Ingredients

Serves 4  

5 free-range eggs

1 bunch asparagus,  woody ends removed

150g broad beans 

1 finely sliced leek 

Handful finely sliced fresh mint

50g feta, crumbled 

1 tbsp olive oil 

Salt and pepper to taste.

To Serve: 

Simple green salad with a drizzle of fresh lemon juice and olive oil.

Method

1. Preheat your oven to 180° C and roast the asparagus with 1 tbsp olive oil. 
2. Sauté the leek in an ovenproof frying pan with 1 tbsp olive oil – until soft. Add the broad beans. 
3. Whisk the eggs, season well, stir in the mint and crumbled feta. 
4. Pour the egg mixture over the leeks and beans, lay the asparagus on top. 
5. Cook on the hob for 3 minutes, until the edges set and then transfer to the oven for 12-15 minutes – until golden and set through. 
6. Serve, warm or cold, with a green salad. 
7. Enjoy!