Asparagus, pea & feta frittata

1. Preheat oven to 180° (fan-forced).

2. Bring a medium saucepan of water to the boil over high heat. Boil potatoes for 8-10 minutes or until soft when pierced with a knife.

3. Meanwhile, heat one tablespoon oil in a medium frying pan over medium-high heat. Cook asparagus for 2-3 minutes or until starting to become golden and tender. Remove pan from heat and add peas, spring onions and potatoes.

4. Whisk eggs, milk, salt and pepper together in a small bowl. Pour over vegetables in the frying pan, then scatter over feta. Bake for 12-15 minutes or until golden and cooked through.

5. While the frittata is baking, make a parsley pesto. Combine parsley, pine nuts, parmesan and garlic in a small food processor. Blitz until smooth, then stir through ¼ cup oil. Taste and add lemon juice to your liking.

6. To serve, turn frittata out onto a clean chopping board and cut into wedges. Serve with a drizzle of parsley pesto.

Cooking Tip: Pesto doesn’t have to be kept traditional. We’ve used parsley, but why not try not aromatic coriander or spicy rocket to find your favourite.

Nutrition Tip: Similar to other green vegetables, asparagus is a good source of fibre and folate