Spring in Britain is a fleeting, generous thing. One week the asparagus is slender and sweet, the next the first podded peas arrive, and the spring onions are pulled with soil still clinging to their roots. A frittata is one of the kindest ways to treat that produce: it is quick, forgiving, and just as good warm from the oven as it is cold in a lunchbox the next day. This version uses asparagus, peas, and spring onions, softened in a pan before being folded into seasoned eggs with fresh herbs and crumbled feta. It is lighter than a quiche, faster than a tart, and a fine way to build confidence with eggs.

Choosing and Preparing Your Spring Vegetables

British asparagus is the star here. The season is short, so buy it when you see it: spears should be firm, snap cleanly when bent, and have tightly closed tips. To prepare, hold each spear near the base and bend until it snaps; the woody end will break away naturally. Cut the rest into 2cm lengths, keeping the tips whole so they stay tender. Podded peas are lovely if you can get them, but frozen petits pois are an excellent stand-in — they are sweet and reliable. Spring onions bring a gentle allium note. Trim the roots, then slice the white parts finely and the green parts a little more coarsely. You will soften the whites in the pan and scatter the greens over the top for freshness.

• Asparagus: 250g, woody ends snapped, cut into short lengths
• Peas: 150g fresh podded or frozen petits pois
• Spring onions: 1 bunch, whites and greens separated
• Optional: a handful of spinach or wild garlic, shredded

The Egg Base: Lighter, Softer, More Flavourful

A good frittata begins with eggs that are treated gently. Use eight large eggs and a splash of whole milk — about 50ml — or a tablespoon of crème fraîche if you want a slightly richer set. Whisk them just until the yolks and whites are combined. Overbeating introduces air, which makes the frittata puff up in the oven and then collapse as it cools, leaving a rubbery texture. Season with black pepper and a little salt, but remember that feta is salty, so hold back. Fresh herbs are essential: two tablespoons of chopped chives, one of flat-leaf parsley, and a few sprigs of dill or mint if you have them. Stir the herbs into the eggs with 100g of crumbled feta, keeping a little back to scatter on top.

Building and Baking Your Frittata

Set the oven to 180°C (160°C fan, Gas 4). Choose an oven-safe non-stick frying pan about 23–25cm across. Heat a tablespoon of olive oil and a small knob of butter over a medium flame. Add the spring onion whites and cook for two minutes until soft but not coloured. Add the asparagus and cook for three to four minutes, until just tender but still bright green. Stir in the peas for the final minute, then spread everything evenly across the pan. Pour over the egg mixture. Crumble the remaining feta on top and scatter over the green spring onion slices. Transfer to the oven and bake for 15–20 minutes. The frittata is ready when the centre is set but still has a slight wobble — it will continue cooking as it rests. Leave it in the pan for five minutes, then slide it onto a board or serve straight from the pan.

Serving, Storing, and Simple Variations

Serve the frittata warm or at room temperature. A sharply dressed green salad and a few new potatoes make a complete spring supper, while a slice on its own is a fine lunch. It keeps in the fridge for up to three days, covered, and is excellent cold. Variations are endless: replace asparagus with purple sprouting broccoli or broad beans; add smoked salmon, goat's cheese, or a grating of lemon zest; stir in a pinch of chilli flakes for warmth. You can also use up leftover roast vegetables, provided they are not too wet. The key is to keep the filling to about 400g so the eggs set properly.

Kitchen Skills Worth Practising

This recipe is a gentle teacher. It asks you to judge when vegetables are just tender, not soft; to season eggs with confidence; and to trust the residual heat that finishes the frittata after it leaves the oven. You will also learn the value of a good oven-safe pan — one that heats evenly and releases the frittata cleanly. Most importantly, you will practise restraint: pulling the dish out while the centre still wobbles, rather than baking it to a dry, solid disc. Once you have made it a few times, you will stop measuring and start cooking by feel. That is when spring produce really comes into its own — simple, fresh, and on the table in under half an hour.