Uber tasty breakfast frittata with: asparagus, courgettes, spring onions, smidge of garlic, tomatoes and sliced bulb fennel.

This is a seasonal offering (for June) and comprises 6 types of veggies but you can add your favourites and leave out what you don’t fancy.

The veg are basically gently steamed, maybe even just warmed through and not ‘cooked’ too much. This is understood to preserve the nutritional benefit especially of the water soluble nutrients.Frittata is traditionally eaten warm.

Frittata is also good cold (think egg sandwiches) so if you have some left over (unlikely!) you can save it for a great snack or it is good in lunch boxes.

Prep time: A bit of washing and chopping of the veg; around 5 minutes.

Cook time: All in all around 15 – 20 minutes.

1 Courgette, finely sliced

6 – 8 Asparagus spears, broken into 2 – 3 cm lengths

6 Tomatoes, halved

½ Fennel Bulb, finely sliced

6 – 8 Green Beans, chopped1 small clove Garlic, crushed

5 – 6 Fresh Sage leaves

Seasoning: Freshly ground Salt and Black pepper

Extra virgin olive oil, drizzling

1. Melt a little olive oil in a non-stick open pan with a lid and swirl it around.
2. Beat the eggs together with the garlic and freshly ground salt and pepper
3. Pour the eggs into the pan adjust the heat, (to ensure it doesn’t burn). After about 3 minutes, give the pan a shake to ensure the eggs aren’t sticking.
4. Leave the eggs to cook through for around 5 – 7 minutes.
5. Then add the chopped veg, making sure they don’t overlap if poss. Put the lid on and cook for a further 5 – 7 minutes.
6. Traditionally you would finish the Frittata off under the grill. However if you leave the lid on, you can do the same job. Ensure that the eggs are cooked through and have ‘set’ on the top*
7. If you would like the veg to cook a little more, then leave the lid on and turn the heat off for another 5 minutes
8. When cooked, season with fresh black pepper and a drizzle of olive oil.

*Pregnant women, children and the elderly are advised to avoid uncooked eggs.

Eggs are a great protein source, so surprising is the asparagus. This combination of vegetables offers significant levels of vitamins, minerals and fibre.