Spring – Asparagus, Pea and Broad Bean with Goat’s Cheese

Name: Spring – Asparagus, Pea and Broad Bean with Goat’s Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4
Ingredients: ½ red chilli, finely sliced; small handful of whole picked mint leaves; 1 bunch asparagus, trimmed and cut into 2cm lengths; 2 spring onions, trimmed and thinly sliced; 1 tbsp olive oil; 50 g goat’s cheese, crumbled (optional); 6 large free-range eggs, whisked; 150 g frozen broad beans; 150 g frozen peas

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

The Organised Cook

By Amelia Freer

Published 2022

About

Light, bright and full of the joys of spring; the zingy goat’s cheese adds a beautifully creamy finish that I love, though feel free to omit it (or swap for some smoked salmon) if you’d prefer.

Ingredients

1 tbsp olive oil
2 spring onions, trimmed and thinly sliced
1

Gluten-free
Vegetarian
Spring
Breakfast

Method

Heat the olive oil in a 24cm ovenproof frying pan over a medium heat and add the spring onions and asparagus. Fry gently for 2-3 minutes.

Add the peas and broad beans and a splash of water and continue to fry/steam for a further 3-5 minutes, until the peas and beans have just defrosted and the water has evaporated.

Preheat the grill to medium.

Season the whisked eggs and