Asparagus, Pea and Feta Frittata with Roasted Tomatoes

• olive oil↗1 ст. л. tbsp
• asparagus bunch (stems)↗½

  (use leftovers for fish cakes “Rosti”, see “goes with”), trimmed and cut into 5 cm pieces

• frozen peas (petits pois)↗100 г g

  or peas

• feta↗50 г g
• fresh chopped mint↗1 ст. л. tbsp
• large eggs↗3

  beaten

• balsamic vinegar↗1 ст. л. tbsp

  glaze or balsamic vinegar

• leftover roasted cherry tomatoes
• crunchy green salad

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C for convection) or gas mark 4. In a baking‑suitable 600 ml pan, pour in the olive oil and place it in the oven for 2‑3 minutes to heat up.

2. 2

   Add the asparagus and peas to the heated oil, gently stir so the vegetables are evenly coated, and return the pan to the oven for another 2 minutes.

3. 3

   Remove the pan, crumble the feta over the top, spreading it across the surface.

4. 4

   In a bowl, combine the chopped mint with the eggs, add a generous amount of ground black pepper and mix well.

5. 5

   Pour the egg mixture into the pan, spread it evenly and bake for 15 minutes until the eggs set and turn golden.

6. 6

   While the frittata bakes, drizzle the leftover roasted cherry tomatoes with balsamic vinegar.

7. 7

   Serve the finished frittata with the balsamic tomatoes and a crunchy green salad.