Asparagus & Pea Frittata - cooking recipe

Ingredients

8 large eggs
150 g feta (chopped)
1/4 cup chives (chopped)
170 g asparagus (trimmed & halved lengthways)
125 g fresh peas (or frozen)
2 tablespoons olive oil
1 onion (chopped)
2 small washed potatoes (sliced thinly)
1 garlic clove (chopped)

Preparation

Crack eggs into a bowl & whisk until fluffy. Add fetta & chives & season to taste.
Boil some water in a saucepan & add asparagus & peas & cook for 2 mins before draining & rinsing under cold water.
Heat oil in a 30cm, non-stick heavy frying pan over a moderate heat, add onion & cook until soft.
Add potato & garlic, lower heat & cook until potato starts to turn golden.
Add the egg mix to the pan.
When it starts to set, add asparagus & peas.
Cook for about 15 mins or until it's cooked underneath.
Place the frying pan under a hot grill for 5 mins until the top turns golden.
Remove pan & cut into wedges & serve hot or cold with a salad if you like.