Asparagus and Pancetta Frittata

Ingredients       

• 100g Co-op pack diced pancetta
• 175g asparagus, trimmed and, cut into 3cm pieces
• 100g green beans, sliced about 6-7mm pieces
• 3 spring onions, sliced into 1 cm pieces
• 2 cloves garlic, crushed
• 6 Co-op large free-range eggs
• 350g cooked baby potatoes, sliced 5-6mm thick
• 60 g Co-op Italian Parmigiano Reggiano, finely grated
• Handful flat leaf parsley, basil or chives, chopped
• 1 tbsp sunflower oil
• Serving suggestions:
• Cherry tomato sliced
• Co-op Little Gem Lettuce
• Co-op Baby Leaf Salad 100g

 Method       

1. Heat a 20cm non-stick frying pan over a medium heat, add the pancetta and cook for 1-2 mins until it starts to release some oil. Add the asparagus, green beans and onions, and cook, stirring occasionally for 4-5 mins until almost tender. Add the garlic and cook for a further minute.
2. Meanwhile, beat the eggs in a large bowl and season.
3. Add the cooked vegetables into the eggs, alongside the potatoes and herbs. Mix well.
4. Add the oil to the frying pan place over a low/low-medium heat. Pour in the egg and vegetable mixture, levelling out the surface and scatter with Parmesan. Cook gently without stirring for 10 mins until you see the egg setting about 1 cm in from the side of the pan, the middle will still be almost set.
5. Pre-heat grill to medium-high. Place the frittata under the grill, cook for about 5 mins until it is just set. Remove from the heat and cool for at least 5 mins.
6. Serve with little gem lettuce, baby leaf salad and sliced cherry tomato's.

TIP: These taste great cold. Allow to cool completely before turning out and cutting into slices.