Asparagus and feta frittata
This scrumptious asparagus and feta frittata can be made ahead, stored, then reheated later for an easy summer lunch or dinner.
Ingredients
- 2 small courgettes
- 170 g asparagus, trimmed
- 8 eggs
- 1/2 cup cream
- 1/2 cup mint leaves, torn
- Salt and black pepper
- 1 cup frozen peas, thawed
- 150 g feta, crumbled
- Lemon wedges and chargrilled bread, to serve (optional)
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