Asparagus, Pea and Mint Frittata (Serves 4)

Ingredients

• 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

• Watercress salad

Method

1. In a deep frying pan, sweat the onions in the oil over a medium heat for 10—12 minutes, until golden brown, stirring occasionally.

2. Break the eggs into a bowl and beat thoroughly.

3. Remove the onions with a slotted spoon and stir into to the eggs.

4. Then add the asparagus, peas, mint and seasoning to the mixture.

5. Heat the butter in a shallow non stick 25cm (10”) diameter pan.

6. 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).

7. 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.

8. You may need a longer cooking time for the mixture to set, so keeping cooking to your taste.

9. Cut into wedges and serve with a watercress salad.