Turn omelette into a substantial evening meal by baking it, Italian-style. Pack it full of greens and serve with crisp green salad
Prep:5 mins
Serves 2
1 tbsp olive oil½ bunch asparagus spears (save the rest for Rosti fish cakes, see ‘goes well with’), trimmed and cut into 5cm pieces100g frozen petits pois or peas50g feta cheese1 tbsp freshly chopped mint3 large eggs, beaten1 tbsp balsamic vinegar glaze or balsamic vinegarleftover roast cherry tomatoescrisp green salad, to serve
STEP 1Heat oven to 180C/160C fan/gas 4. Put the olive oil in a small (about 600ml) shallow ovenproof dish. Place in the oven to heat for 2-3 mins, add the asparagus and peas to the hot oil and gently toss to coat. Return to the oven for 2 mins, then remove from the oven and crumble over the feta.STEP 2Meanwhile, beat the mint into the eggs and season well with lots of ground black pepper. Remove the dish from the oven and pour over the eggs, then bake for 15 mins until the eggs have set.STEP 3Meanwhile, drizzle the balsamic glaze or vinegar over the leftover roast tomatoes. Serve the frittata with the balsamic tomatoes and a crisp green salad.
