Spring vegetable frittata

Step 1

Cook the potato in a medium saucepan of boiling water for 10-12 mins or until tender. Drain well.

Step 2

Meanwhile, cook the peas, broad beans and asparagus in a separate saucepan of boiling water for 2-4 mins or until bright green. Drain and refresh under cold water. Whisk the eggs in a large bowl. Stir in the chopped mint.

Step 3

Heat the oil in a 26cm (base measurement) non-stick frying pan over medium heat. Add the potato and asparagus mixture. Cook for 5 mins or until golden. Stir in the spring onion.

Step 4

Preheat the grill on medium. Pour the egg mixture over the vegetables in the pan and sprinkle with the fetta and pepper. Reduce heat to low. Cook, without stirring, for 10-12 mins or until mixture is almost set. Transfer the pan to the grill and cook for 3-5 mins or until the top is golden and mixture is set.

Step 5

Cut the frittata into wedges and serve with bread. Sprinkle with mint sprigs to serve. Why it’s good for you: This recipe is chock-full of veggies and herbs, which have an important role to play in a heart-healthy diet. Eggs – which form the base of a frittata – are a complete source of protein and vitamins and nutrients. And, while they do contain cholesterol, in most cases they won’t impact your heart disease risk. Coles has partnered with the Heart Foundation to provide this content to you and help Australians live healthier and happier lives. For personalised heart health information and support, contact the Heart Foundation Helpline 13 11