An easy springtime breakfast packed with vegetables, fresh sweet flavours and plenty of protein. A fantastic way to start a spring day!
- 8 medium eggs
- large handful of fresh mint
- large handful of grated hard cheese, optional
- 2 tbsp olive or coconut oil
- 1 bunch asparagus, woody stems broken off and discarded, edible stalks finely chopped
- 4 stalks purple sprouting broccoli, finely chopped
- 75g (1/2 cup) frozen defrosted broad (fava) beans (or about 250g pods to give roughly the same amount of fresh podded broad beans) - or use the same amount of frozen or fresh peas
- 3 spring onions (scallions), finely sliced
- 1 red chilli, de-seeded and finely sliced (optional - leave the seeds if you like spicy things)
- handful of rocket or mixed salad leaves, to serve (optional)
-
Beat the eggs in a large mixing bowl with some salt and pepper and the cheese, if using. Roughly chop the mint leaves (save and finely chop the stalks) and add the chopped leaves to the eggs. Set aside.
-
Preheat the grill (broiler) to High. Heat the oil in a medium-large frying pan over medium heat, and fry the chopped asparagus and purple sprouting broccoli pieces for 3-5 mins until slightly softened. Throw in the chopped mint stalks, broad beans, spring onions and about 2/3 of the chilli and fry for a further 2 mins. Pour in the egg mixture, spreading with a wooden spoon if necessary to cover all the veg, and fry for about 1-2 mins until the bottom of the egg mix is cooked. Pop the pan under the grill for 3-5 mins, until the frittata is golden and cooked through. Serve warm or cold topped with salad leaves and/or chilli, or you can serve as is. Other fun toppings include: crumbled feta, sliced avocado, extra chopped mint leaves, tinned cooked crab meat, or crispy cooked bacon or pancetta.