Recipe: Spring green Frittata

Ingredients:

• 1 asparagus bunch (cut into 2-3cm pieces)
• 1 handful of broad beans (shells removed or leave on if they are young)
• 3 Spring onions white ends only (sliced)
• 6 Eggs
• 1 tbsp Milk
• 1 tsp dried dill
• 60gms creamy Danish style feta
• Butter
• Pepper

• Serve:
• 1 tbsp fresh dill roughly chopped
• Extra Danish feta

Method:

1. Preheat the oven to 180°C (360°F).
2. Melt a tsp of butter in a cast iron fry pan (oven proof) on medium heat, add the sliced spring onions and asparagus. Sauté for 5-8 mins until they are 80 per cent cooked, place them into a small bowl and set aside.
3. Add the eggs into a medium mixing bowl along with the milk, pepper and dried dill. Whisk until they are fluffy then crumble in 1/2 of the feta, whisk to combine.
4. Using the same cast iron fry pan, melt another knob of butter and swirl it around to coat the pan before pouring in the egg mixture. Sprinkle over with half of the cooked vegetables and the broad beans and place in the oven for 5 minutes to partially cook.
5. Take the fry pan out of the oven at the mid cooking stage and sprinkle over the remainder of the vegetables and the remainder of the feta crumbled over the top. These are added in two parts to prevent all of the vegetables dropping to the bottom of the frittata. Bake for a further 10-15 minutes (depending on your oven) until the egg is cooked in the middle and they start to fluff up and pull away from the sides of the fry pan.
6. Serve hot straight from the oven with fresh dill sprinkled over the top and extra crumbled feta.

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