WITH the Government suggesting we all eat seven portions of fruit and vegetables each day I thought I would try to get as many as possible in this frittata.

This simple lunch, tea or supper dish ticks all the right boxes, simple to make, tasty and good for you

Ingredients for 4

For the frittata

6 free range eggs
Half a red onion
200g of Jersey new potatoes
A good handful l of spinach
40g of sugar snap peas
40g of leeks
40g of courgette
40g of fennel
60g of broccoli
40g of asparagus
Salt and ground pepper
A good handful of chopped mint
Splash of olive oil
2 rounds of goats cheese log, around 1cm thick cut into 4 half moons
You will need a frying pan with a metal handle which is ok to go in an oven

Method

Chop the potatoes in half so they are the size of of your thumb. Boil until they are just cooked as they will be getting another 20 minutes in the oven later.

Drain and cool Slice the red onions as if you were making onions for hotdogs. Slice the fennel as thin as the onions.

Slice the courgette into rounds about 5mm thick.

Slice the leeks around 10mm thick. Chop the tough end off the asparagus spears usually around an inch. Chop the broccoli into individual florets In a none stick frying pan add a light splash of oil (not a Jamie Oliver gulp) then over a medium heat soften the red onions, leeks and fennel all together for around 5 minutes without colouring.

In 2 centimetres of boiling water blanch the sugar snaps, fennel , asparagus and broccoli together. This should only take 4 minutes with a lid on, drain well.

In a none stick frying pan add a light splash of oil and when hot add all the cooked vegetables mixing them evenly around the pan.

Add the good handful of spinach and cook stirring for just two minutes until the spinach starts to wilt. At this point season generously which will bring out all the flavours of the vegetables.

In a bowl whisk the six eggs really well ensuring the yolk and white are thoroughly mixed. Add the lightly chopped mint to the warm veg in the pan and mix through, then pour the egg mix over the vegetables

Carefully arrange the goats cheese on top like a clock dial, pressing them so they submerge under the egg mix and then spring back to the top.

Place in a pre-heated oven at 200c for 22 minutes

Works really well on its own or with a salad and crusty bread

Enjoy...

Chris Holder, Owner, Lucky Days Eatery, 1 Church Street York