225g Red onions, finely sliced
1 tbsp Coconut oil
6 Free range eggs (large)
6 Spears of asparagus, cut into small sections and lightly steamed
100g Frozen peas lightly steamed
1⁄2 Pack of mint, finely chopped
Freshly ground pepper
A knob of butter
In a deep frying pan, sweat the onions in the oil over a medium heat for 10—12 minutes, until golden brown, stirring occasionally.
Break the eggs into a bowl and beat thoroughly.
Remove the onions with a slotted spoon and stir into to the eggs.
Then add the asparagus, peas, mint and seasoning to the mixture.
Heat the butter in a shallow non stick 25cm (10”) diameter pan.
Pour in the egg mixture and cook over a medium heat until the frittata has set on the bottom, but the surface is still runny (3—4 minutes).
Flash the pan under a pre-heated grill for 30-60 seconds to set the surface. (If your pan does not have a heatproof handle, turn the frittata in the pan to cook the other side.
You may need a longer cooking time for the mixture to set, so keeping cooking to your taste.
Cut into wedges and serve with a watercress salad.