Super Green Frittata with Cucumber Salad and Baby Roasties

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss potatoes with a drizzle of olive oil on tray, season with salt and pepper. Roast for 20–25 minutes, until golden and cooked through.
3. Whisk eggs and milk together in a medium bowl. Add spinach and mint, and roughly blend with a stick blender (alternatively. very finely chop spinach and mint and stir through). Add lemon zest, juice, parmesan and half the feta. Whisk to combine and season well with salt and pepper.
4. Heat a drizzle of oil in a medium, oven-proof, fry-pan (preferably nonstick) on medium heat. Cook onion for 2 minutes until softened. Add courgette, asparagus and peas and cook a further 1–2 minutes. Reduce heat to lowest heat, pour egg mixture evenly over vegetables, stir lightly, cover with a lid or foil and cook for about 6 minutes, until mixture starts to set. Sprinkle remaining parmesan and feta over top.
5. When potatoes have finished cooking, turn oven to grill, place frittata under grill (on highest oven rack) to cook for 4–5 minutes until eggs are just set and golden on top. Remove from oven and rest for 5 minutes.
6. Whisk dressing ingredients together in a medium bowl. Using a vegetable peeler, peel cucumber into long thin ribbons, stopping when you reach seeds. Add cucumber ribbons, feta, and mint to bowl with dressing and toss to combine.
7. Slice frittata into wedges and serve onto plates with baby roasties and salad on the side.