This is a flexible frittata, so a range of early season vegetables can be used. If you grow your own veg and also keep chickens, it could end up as a ‘free lunch’ frittata. The addition of feta cheese brings an added tang, but I often omit this, then cube the frittata once it’s cool and serve it with a chilli dip. Use a pan that will go on the hob and under the grill.

1. Cook the new potatoes for 15-20mins until just soft.
2. While the potatoes are hot, wilt the spinach and then add to the potatoes with the peas (I tend to just add frozen peas, which cook with the eggs).
3. Sauté the leeks for 5 mins in the oil, in the same pan that you will make the frittata.
4. In a separate bowl whip the eggs lightly to combine yolks and whites.
5. Add the rest of the vegetables to the frittata pan along with the feta, then pour over the egg mixture and cook gently on the hob until almost set (approx 15-20 mins), then finish off under the grill – leave under a medium grill for 5-10 minutes. Serve warm or cold.

• 8 eggs
• 250g baby new potatoes
• 200g peas
• 100g spinach
• 2 leeks, washed and roughly chopped
• 50g chopped chives
• 200g block of feta cheese, cubed
• 2 tbsp sunflower oil
• mix of chopped herbs to garnish (optional)
• salt and pepper to taste