I adore a minty asparagus frittata, so with this recipe I simply added extra peas and adorned the finished dish with ribbons of Parma ham and a generous sprinkling of fresh pea shoots. I think we need more greenery for breakfast, but of course, this meal works perfectly for brunch, lunch, or even supper.

shaved asparagus and pea frittata with mint and parma ham

Frittata is one of my favourite meals to knock together using any bits and pieces lying around the fridge. It is so versatile and can take on so many flavour variations. If I use any sturdier vegetables such as potatoes or peppers, I would always cook these first. Here, the asparagus and peas get the quickest blanch in boiling water, but really you could just add them to the mix raw

Finely shaving the asparagus with a vegetable peeler beforehand also helps speed up the cooking process. They also look really pretty this way. I’ve used Parmesan cheese, but goat’s cheese or Pecorino would work wonderfully too.

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Menemen or Turkish scrambled eggs

Recipe – serves 2 as a proper meal or 4 as a snack

Prep Time:5

Cook Time:22

Ingredients

1 cup shaved asparagus about 170gms
1 cup peas frozen or fresh
5 – 6 free-range eggs
1/2 Tbsp finely chopped mint
40 – 50 gms Parmesan cheese finely grated (about 1/3 cup
1 Tbs olive oil
Parma ham and pea shoots to garnish – optional
Salt and black pepper to season

Instructions

Preheat the oven to 200C or 180C on fan. Bring a pot of water to a boil. Shave the asparagus using a vegetable peeler, starting on the stems and pulling down towards the tip. Cut any remaining asparagus that can't be shaved into small pieces. When the water is boiling, blanch the asparagus and peas for about 1 1/2 minutes and then drain. Beat the eggs lightly in a bowl and add most of the cheese and mint (reserving a bit for the topping.
Heat the olive oil in a pan that is the right size and oven-proof (alternatively, skip this step and empty the filling directly into an oven-proof dish). Add the egg mixture to the hot pan, add the vegetables, and spread evenly over the surface, then fry over moderate heat until the base is set and starts bubbling around the edges. Sprinkle over the remaining mint and cheese, then put the pan in the oven to finish cooking for around 20 minutes. The frittata will puff up and turn a lovely golden colour.