Welcome la primavera (spring) with this seasonal frittata.
1 tbsp Bertolli Organic Robusto Extra Virgin Olive Oil
2 spring onions, roots removed and discarded, stems cut into 2cm lengths
½ small zucchini, thinly sliced
2 stalks asparagus, woody ends removed, cut into 2cm lengths
3 baby sugar snap peas, halved
1 tbsp baby peas
½ tbsp lemon zest
3 eggs, whisked
40g feta cheese, roughly crumbled
finely chopped fresh herbs (we used parsley and dill)
watercress, to serve
sea salt and freshly cracked black pepper
Preheat oven grill to 200C.
Heat oil in a small oven-proof frypan over medium heat. Add vegetables and saute for three to five minutes until soft and lightly golden. Stir in the lemon zest and season. Pour over the whisked eggs and sprinkle the top with feta.
Turn heat to low, cook frittata for five to six minutes then transfer to the grill for a futher two to three minutes until lightly golden on top and cooked through.
Season and serve with a drizzle of extra olive oil and watercress.