Annie Bell’s Easter frittata recipe

Make the most of the new season’s asparagus with this easy frittata. With parmesan, goat’s cheese, mint and lemon, it’s fresh and sprightly, and fab eaten hot or cold.

easter frittata
Louise Hagger

SERVES 4-6

150g frozen baby broad beans or peas, or a mixture
250g asparagus, ends trimmed and cut into 5cm lengths
6 medium eggs
1 tbsp lemon juice
50g freshly grated parmesan
2 tbsp extra virgin olive oil
150g medium-mature goat’s cheese log, roughly chopped or crumbled
1 tbsp small mint leaves

  1. Bring a large pan of water to the boil, add the broad beans or peas and bring the water back to the boil, then add the asparagus spears and cook for 3-4 minutes until they are just tender. Drain the veg using a colander and pass them under a cold tap to stop them cooking any further.
  2. Whisk the eggs in a large bowl with some salt and pepper, then whisk in the lemon juice and parmesan. Gently mix in the asparagus spears and broad beans or peas.
  3. Heat a grill on high, and also heat a 26cm-28cm nonstick ovenproof frying pan over a medium heat. Add a tablespoon of oil to the pan, tip in the frittata mixture, spreading the veg out evenly and cook for 3 minutes.
  4. Arrange the goat’s cheese on top, scatter over the mint leaves, drizzle over another tablespoon of oil especially on the mint leaves, and place under the grill for 3-4 minutes until golden and puffy at the sides. The frittata can be eaten hot or at room temperature.