Pea, asparagus and Philly frittata

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1. Bring the peas to the boil over a medium heat in a heavy based saucepan. Refresh the peas by placing the pan under a cold tap to stop the cooking process.
2. Prepare the asparagus by removing the woody end. Blanch the asparagus and refresh in the same way as the peas.
3. While the vegetables are cooling, heat the olive oil in a large, heavy based frying pan.
4. Drain the vegetables and add to the pan along with the minced garlic, sweat on a low heat for 2-3 minutes.
5. Beat the eggs in a mixing bowl and add to the pan. Sprinkle with the chopped chives, season and cook for 2-3 minutes until the edges start to cook.
6. Remove from the heat and dollop spoonfuls of the Philadelphia around the pan.
7. Finally place the pan under a medium grill and cook until the egg is set and slightly browned.
8. Slice the frittata into wedges and serve with a garden salad of your choice.

• Add more or different vegetables as you wish to this versatile dish
• Try adding some fresh chilli