A taste of summer! This frittata can be eaten warm or cold making it perfect for upcoming street parties, picnics, packed lunches or as part of a summer sharing feast.

Ingredients

  • 500g potatoes cut into 2cm pieces (no need to peel them)
  • 1 onion chopped
  • 250g Dodoni halloumi, cubed
  • 250 asparagus, woody stalks removed
  • 12 eggs whisked
  • 150g sun dried tomatoes chopped
  • 1 tbsp chopped fresh mint plus extra mint leaves to decorate

Process

  1. Season the eggs with the pepper. There’s no need to add salt.
  2. Heat an ovenproof frying pan on the hob. Add 2 tbsp oil.
  3. Colour the potatoes on a low heat for 15 minutes until they’re cooked through.
  4. Add the onion, tomatoes and halloumi and colour for another 3 minutes.
  5. Add the mint and asparagus and pour over the eggs.
  6. Put the pan in a hot (200 fan) oven for 15 minutes then let the frittata rest for at least 5 minutes decorating with fresh mint leaves before diving in.