asparagus, pea & feta frittata with roast tomatoes


serves 2, prep 5 mins, cook 22 mins

1 tbsp olive oil
1/2 bunch asparagus spears, trimmed and cut into 5cm/2in pieces
100g/4oz frozen petits pois or peas
50g/2oz feta
1 tbsp freshly chopped mint
3 large eggs, beaten
1 tbsp balsamic vinegar glaze or balsamic vinegar
roast cherry tomatoes
crisp green salad, to serve

Heat oven to 180C/160C fan/gas 4. Put the olive oil in a small (about 600m1) shallow ovenproof dish. Place in the oven to heat for 2-3 mins, add the asparagus and peas to the hot oil and gently toss to coat. Return to the oven for 2 mins, then remove from the oven and crumble over the feta.

Meanwhile, beat the mint into the eggs and season well with lots of ground black pepper. Remove the dish from the oven and pour over the eggs, then bake for 15 mins until the eggs have set.

Meanwhile, drizzle the balsamic glaze or vinegar over the leftover roast tomatoes. Serve the frittata with the balsamic tomatoes and a crisp green salad.

per serving: 309 kcals, protein 18g, carbs 8g, fat 23g, sat fat 7g, fibre 5g, sugar 7g, salt 1.2g