Serves 4-6

Ingredients:

• 9 extra large eggs
• 125ml cream
• 1 tsp dried chilli flakes
• 125g (±1 cup) mature cheddar, grated
• ½ onion, diced
• 100g (±1 cup) asparagus
• 100g (±1 cup) tenderstem broccoli
• 150g (±1 cup) peas
• 150g baby vine tomatoes
• Salt and pepper, to taste
• Olive oil
• Micro herbs & lemon wedges, for serving

Method:

1. Preheat your oven to 180°C.
2. Whisk eggs in a medium bowl with the cream, chilli flakes and salt and pepper, to taste. Stir through the cheddar and set aside.
3. Heat a drizzle of olive oil in a 25cm oven-proof or cast-iron pan. Add onion and cook, stirring occasionally, until softened. Add broccoli and asparagus and cook until almost tender. Add the peas and cook for a minute. Season to taste.
4. (The veggies will continue to cook in the oven so keep them crunchy.)
5. Pour the egg mixture into your pan, stir to arrange the veg evenly.
6. Cook for a few minutes until the edges of the frittata start to pull away from the pan.
7. Add the vine tomatoes.
8. Transfer pan to the oven and bake until set, 20-25 minutes.
9. Sprinkle the frittata with micro herbs and serve with a wedge of lemon.

To freeze:

Wrap cooked and cooled frittata (whole or in portions) in cling film and freeze.

To reheat:

Defrost frittata uncovered in the fridge overnight.

Place frittata on a baking tray and reheat in the oven at 180˚C until warmed through.