Eating vegetables that are in season is definitely the way to keep your bills cheap, as seasonal food doesn’t have to be flown in from far away and it costs less to produce. In May, look out for the following seasonal fruit and veg: Artichoke, Asparagus, Aubergine, Beetroot, Chicory, Chillies, Elderflowers, Lettuce, Marrow, New Potatoes, Peas, Peppers, Radishes, Rhubarb, Rocket, Samphire, Sorrel, Spinach, Spring Greens, Spring Onions, Strawberries, Sweetheart Cabbage, Watercress
This filling Frittata, with seasonal veg, is a great way to make those pennies go further
- 225g (1/2 lb) Red onions, finely sliced
- 1tbsp Coconut oil
- 6 Free range eggs (large)
- 6 Spears of asparagus, cut into small sections and lightly steamed
- 100g Frozen peas lightly steamed
- 1⁄2 Pack of mint, finely chopped
- Freshly ground pepper
- A knob of butter
- In a non stick frying pan, sweat the onions in the oil over a medium heat for 10—12 minutes, until onions are golden brown, stirring occasionally.
- Break the eggs into a bowl and beat thoroughly.
- Remove the onions with a slotted spoon and add to the eggs. Then add the asparagus, peas, mint and seasoning to the mixture.
- Heat the butter in a non-stick 25cm (10”) diameter frying pan. Pour in the egg mixture and cook over a medium heat until the frittata has set on the bottom but the surface is still runny (3—4 minutes).
- Put the pan under a pre-heated grill for 30-60 seconds to set the surface. (If your pan doesn’t have a heatproof handle, turn the frittata in the pan to cook the other side.) I found that it needed a longer cooking time for the mixture to set. However if you are going to eat it straightaway, it’s even more delicious when it’s slightly runny.
- Cut into wedges and serve with a watercress or lettuce salad.