Asparagus, Pea, and Mint Frittata

Preheat the grill to high and heat the oil in a 24cm ovenproof frying pan over a medium heat.

Fry the onion for 5 minutes until soft, then add the asparagus and cook for 2 minutes.

Add the peas and cook for 1 minute more, then scatter the mint over the vegetables.

Beat the eggs in a bowl with plenty of seasoning, pour over the vegetable mixture, and stir gently to distribute.

Cook over a low heat for 6–8 minutes until the base and edges are set but the centre is still slightly wobbly.

Scatter over the feta and place under the hot grill for 2–3 minutes until golden and fully set, then slide onto a board and cut into wedges.