Nadia's asparagus and pea frittata

Spring is here so step into Nadia's kitchen and whip up this light asparagus and pea frittata.

Asparagus and Pea FrittataServes 4-6Prep: 15 minutesCook: 45 minutes, including cooking potatoes

Ingredients:50g butter2 tbsp olive oil1 leek, thinly sliced200g asparagus, chopped into 2cm pieces50g peas225g potatoes, cooked and cooled6 eggs6 tbsp grated Parmesan cheese1 tbsp chopped parsleySalt and pepper

Method:1. Melt 25g of the butter and the olive oil in a medium heavy based non-stick frying pan. Add the leek and cook for about 5 minutes until softened. Add the asparagus and peas and cook for 2 minutes until still firm.2. Cut the potatoes in half, then into slices about ½cm thick.3. Beat the eggs, season, then stir in the Parmesan cheese and parsley.4. Add remaining butter to the pan if needed, tip in the potatoes and cook until the potatoes are lightly browned and crispy on the edges.5. Pour in the egg mixture.6. Turn the heat to low, then cook for 10 minutes until nearly set, then place under a hot grill and cook for a couple of minutes more until the top is set and golden. Turn out onto a plate and serve with Italian Peppers.

Italian PeppersServes 4Prep: 10 minutesCook: 50 minutes

Ingredients:2 red peppers2 yellow peppers1 green pepper80ml olive oil1 large onion, sliced into thick slices3 large cloves garlic, thinly slicedSalt400g can chopped tomatoes1 tsp dried oreganoBlack pepperFresh basil for garnish

Method:1. Cut the tops off the red, yellow and green peppers and remove the seeds. Slice into 1cm wide strips, cutting away the white pithy bits as you go.2. Heat the olive oil in a heavy based ovenproof casserole and add the onions and garlic. 3. Stir in a sprinkling of salt, cover and leave to sweat over a low heat until softened, stirring occasionally.4. Spread the peppers over the top of the onions, salt lightly, cover and simmer for 10 minutes.5. Stir in the tomatoes with the oregano. Simmer, covered on top of the stove for 30 minutes, or better still cook in the oven at 200C/gas 6. If after 30 minutes cooking there is too much liquid, uncover and cook for a further 10 minutes. Season with black pepper and garnish with basil. Serve with the Asparagus and Pea Frittata.