Spring Green Frittata

• Olive oil 
• 2 tablespoons butter, for frying 
• 8 free-range eggs 
• 6 asparagus spears, blanched and each one cut into 4 sections 
• 100g fresh peas, blanched 
• 40g baby spinach 
• Sprig fresh thyme 
• 50g Parmesan cheese, grated 
• Salt, to taste 
• Black pepper, to taste 

Preheat the oven to 190℃. 

Warm a drizzle of olive oil with 2 tablespoons of butter in your Le Creuset Signature Cast Iron Heart Shallow Casserole set over medium heat.  

Crack the eggs into a large bowl, add the grated Parmesan and beat lightly with a fork, seasoning with salt and freshly ground black pepper. Pour the beaten egg into the casserole and, using a spatula, gently pull the egg towards the centre of the casserole as it cooks.  

Top the egg with the blanched asparagus spears, fresh peas, baby spinach, and scatter the thyme over them. Cook until just set at the edges, then transfer to the oven and cook for 15-20 minutes. 

Serve warm or at room temperature with toasted sourdough bread. 

Add a green salad for a light lunch option.