Ingredients

• sunflower oil
• for greasing
• 100g/3½oz boiled potatoes
• chilled and crushed
• 2 fresh asparagus spears
• trimmed
• chopped
• 1 spring onion
• trimmed
• chopped
• 2 heaped tbsp frozen peas
• 5 fresh mint leaves
• torn
• 2 tbsp grated parmesan
• 2 free-range eggs
• beaten
• pinch freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6. Grease an ovenproof dish with a little sunflower oil.
• In a bowl
• mix together the asparagus
• spring onion and peas. Stir in the mint leaves and parmesan until well combined.
• Tip the beaten eggs into the bowl and mix carefully. Season with freshly ground black pepper and mix again.
• Spoon the frittata mixture into the prepared ovenproof dish. Place the dish onto a baking tray
• then transfer to the oven and bake for 15-20 minutes
• or until the eggs have completely set and a skewer inserted into the centre of the frittata comes out clean.
• Serve with cherry tomatoes.