May – Asparagus and new potato frittata with garden pea salad

Ingredients

• Frittata
• 6 eggs
• 1/2 tbsp olive oil
• 300g new potatoes, quartered or cut into 2 cm chunks
• 250g bunch asparagus, woody ends removed chopped into 1inch pieces
• 1 small red onion approx. 100g
• 50g cheddar cheese grated
• Salad
• 100g frozen peas
• 2 sticks celery, chopped
• Small bunch mint
• 1/2 tbsp. olive oil
• Squeeze of lemon juice