Summer Megamix | Jamie Oliver

By Jamie Oliver · 20 min

Ingredients

Instructions

1. Preheat the oven to 220°C/425°F (gas 7).
2. Whisk the eggs in a bowl with a pinch of sea salt and black pepper, and set aside.
3. Pound the peas, broad beans, a good pinch of salt and the mint leaves in a pestle and mortar to a rough paste.
4. Stir in the zest and juice of half a lemon, a good grating of Parmesan, 2 tablespoons of extra virgin olive oil and a pinch of pepper. Taste and add more Parmesan or lemon juice if needed.
5. Heat a small non-stick ovenproof frying pan (about 20cm) on low. Halve the asparagus at an angle, add to the pan with a lug of olive oil and fry gently for about a minute.
6. Fold half the pea paste into the eggs. Pour the eggs over the asparagus, dot the remaining paste on top, and stir gently for about a minute.
7. Scatter over the feta and, if you like, extra grated Parmesan.
8. Bake the pan in the hot oven for about 5 minutes, until golden and risen.
9. Chop the tomatoes and toss with the pea shoots, a small handful of peas and the rocket. Dress with extra virgin olive oil, a squeeze of lemon juice, a light seasoning of salt and pepper, and the crumbled feta if using.
10. Turn the frittata out onto a board and serve with the salad.

Summarized from Jamie Oliver's video. Watch it for the details.

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EggCheeseTomatoLemonParmesan cheesePeaFeta cheeseAsparagus