Asparagus & Feta Frittata with Herby Potatoes

1. Fill and boil the kettle. Halve or quarter any larger new potatoes so they are all roughly the same size. Pop the potatoes into a large pan and cover with hot water from the kettle. Add a good pinch of salt and pop a lid on the pan. Bring the water up to the boil then simmer for 10-15 mins till the potatoes are tender when pierced with a sharp knife. Drain and leave to steam dry while you finish cooking the frittata.

2. While the potatoes cook, crack the eggs into a large bowl and beat them. Crumble in two-thirds of the feta. Finely grate in the lemon zest and add a good pinch of salt and pepper. Beat well. Set to one side.

3. Tear or roughly chop the mushrooms. Peel and grate or crush the garlic. Snap the ends from the asparagus. They will naturally break at the woody part (see our tip for what to do with the asparagus ends). Cut the asparagus into 2cm-long pieces and set the tips to one side. Heat your grill to a high setting.

4. Place a large frying pan on to a medium high heat. Drizzle in 1 tbsp oil and add the mushrooms, garlic and asparagus stalks. Cook for 5 mins till the mushrooms are soft and lightly golden.

5. Pour the feta and egg mix into the pan with the mushrooms and asparagus and stir well. Leave to cook for 3-5 mins till the bottom is set and the sides are starting to firm up. Crumble over the remaining feta and dot over the asparagus tips. Slide the frittata under the grill for 4-6 mins till the top is set and golden. If your pan isn’t ovenproof, see our tip below.

6. While the frittata is cooking finish the potato salad. Add the butter to the warm potatoes and let it melt. Finely chop the mint leaves. Squeeze the juice from half the lemon into a large bowl. Mix in the wholegrain mustard and 1 tbsp oloive oil. Add a good pinch of salt and pepper and mix well till smooth. Tip in the cooked, warm potatoes and add the herbs. Gently fold everything together.

7. Remove the frittata from under the grill and leave to cool for 2 mins. Carefully flip the frittata out on to a plate or board then cut into slices and serve with the potato salad.

8. The Right Pan For The Job
If your frying pan isn’t suitable for sliding under the grill, then transfer the veg to a snug heatproof dish before you add the beaten eggs. Pour over the beaten eggs, then sprinkle over the feta and asparagus tips then slide the dish under the grill. The frittata will cook under the grill (it make take a few more mins) and you can serve the frittata in slices.

9. Love Your Leftovers
If you have any frittata leftover, you can transfer it to an airtight tub and store in the fridge for up to 3 days. It's best eaten cold.

10. No Waste, More Taste
The bottoms of your asparagus stalks can be woody, but that doesn't mean they have to head to your compost heap. They are great turned into pesto.