Herby Spring Frittata

Ingredients

Olive oil
1 red onion, sliced
4 garlic cloves, minced
2-3 anchovies filets
Salt and pepper to taste
1 tsp of red chili flakes (more or less)
1 cup of peas (can be frozen)
1 big handful of cherry tomatoes, cut in 2
1/2 of a lemon zest + extra for garnish
1 small handful of fresh mint, chopped
4 green asparagus, cut in 3
8 pasture raised eggs
1 handful of fresh basil leaves, chopped
1 handful of fresh flat leaf parsley, chopped
1 handful of fresh chives, chopped
1 small handful of fresh dill, chopped

Instructions

1) Heat oil in a cast iron pan or an oven proof non stick pan over medium heat. Add onions with a pinch of salt and let soften for about 5 min, then add garlic and anchovies. Let the anchovies dissolve into the oil and stir with the rest. Add peas*, tomatoes, chili flakes, lemon zest, mint and season with salt and pepper. Stir until tomatoes have softened, then set mixture aside in a bowl.

*If using frozen peas, pass under hot water and strain before adding to pan.

2) Preheat oven to 200°C. In the same pan, add some olive oil if needed and fry the asparagus until slightly coloured through, then remove from pan and set aside with the other vegetables. While the asparagus is frying, in a medium bowl, whisk together the eggs and herbs and season with salt and pepper.

3) In the same pan, add a dash of olive oil and pour in egg mixture. Let sit 30 sec and evenly distribute the vegetables on top. Remove pan from stove top and place in the oven for 13-15 min. Remove from oven and let cool before topping with some extra lemon zest.