Step 1

Preheat oven to 180°C. Oil a 20cm x 30cm rectangular pan; line base with baking paper, extending paper 5cm over long sides.

Step 2

Place asparagus, zucchini and peas in a small saucepan of boiling water. Return to the boil; drain immediately, transfer to a bowl of iced water until cold. Drain well, then pat dry with paper towel.

Step 3

Whisk eggs and cream in a large jug until combined. Add mint; season.

Step 4

Place fetta and vegetables in pan; pour over egg mixture.

Step 5

Bake frittata for 25 minutes or until set. Cool before cutting into slices.