Name: Spring Vegetable Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: FOR THE FRITTATA:; 6 large free range eggs; 225 g baby potatoes (, cooked); 120 g of asparagus; 100 g garden peas (, fresh or frozen); 6 medium spring onions (, chopped); 100 g feta; 1 tbs olive oil; 1 tbs fresh thyme leaves; A pinch of sea salt; A little freshly ground black pepper; FOR THE SALAD; 100 g mixed salad leaves; 6 radishes (, washed and sliced thinly); 1/2 a cucumber (, sliced); 1 tbs extra virgin olive oil; The juice of half a lemon; A small pinch of sea salt; A little freshly ground black pepper