Ingredients
- pinches of salt and freshly ground black pepper, adjust to taste
- 5 eggs
- 1 large pinch of dried red chillies, crushed
- 2 tbsp of fresh mint, chopped and washed
- 2 cloves of garlic, crushed
- 2 tbsp of olive oil
- 125 g of broad beans, frozen
- 250 g of new potatoes
- 1 onion, finely chopped
- 125 g of asparagus, cut into 2.5cm lengths
Method
Step 1
Boil the potatoes for 10-12 minutes, until just tender.Step 2
Add the asparagus and broad beans, cook until tender.Step 3
Drain and refresh under cold running water. Slice the potatoes and slip the broad beans out of their skins.Step 4
Heat 1 tbsp of the oil in a large ovenproof nonstick frying pan and add the onion and garlic. Cook for 4-5 minutes, then stir in the chillies.Step 5
Beat the eggs in a large bowl, season with salt and pepper and stir in the onions, potatoes, asparagus, mint and broad beans.Step 6
Add the remaining oil to the pan and pour in the egg mixture. Spread the mixture out evenly and cook over a medium heat for 5-7 minutes, until almost set.Step 7
Place the pan under a hot grill for a couple of minutes, until set.Step 8
Cut into small pieces and serve on cocktail sticks as a delicious canapé.