50 g freshly podded peas , plus a small handful for the salad
50 g freshly podded broad beans
a few sprigs of fresh mint
20 g Parmesan cheese
extra virgin olive oil
½ a small bunch of asparagus
10 g feta cheese
for the salad
2 ripe tomatoes
a small handful peas shoots
a small handful rocket
10 g feta cheese
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Preheat the oven to 220ºC/425ºF/gas 7. Crack the eggs into a mixing bowl and add a pinch of salt and pepper. Whisk together and put to one side.
Add the peas, broad beans and a good pinch of salt to a pestle and mortar, then pick in the mint leaves and bash to a rough paste. Stir in the zest and juice of half a lemon, a good grating of Parmesan, 2 tablespoons of extra virgin olive oil and a pinch of pepper (you may need to do this in batches). Have a taste and add a little extra Parmesan or lemon juice, if needed.
Place a small non-stick ovenproof frying pan (roughly 20cm) on a low heat. Slice the asparagus in half at an angle, then add to the pan with a lug of olive oil and fry gently for a minute or so. Meanwhile, fold half the pisto through the egg to combine.
Pour the egg mixture into the pan over the asparagus, then spoon little bombs of the remaining pisto on top. Stir gently for a minute or so, then scatter over the feta and grate a little more Parmesan on top, if you like it extra cheesy. Place the pan in the hot oven for about 5 minutes, or until golden and risen.
Meanwhile, roughly chop the tomatoes and add to a bowl with the pea shoots, a small handful of peas and the rocket. Drizzle over a little extra virgin olive oil, add a squeeze of lemon juice and toss to coat. Season lightly with salt and pepper and crumble over the feta, if using.
When the frittata is ready, turn it out onto a board and serve with the salad.