Spring frittata

Preheat the grill. Blanch the peas and
asparagus: cook in boiling, salted water for a minute or until bright green, then plunge into ice water.
Drain and set aside. Whisk the eggs and cream and season well. Melt the butter in a heavy-based oven-proof pan. Tip in the asparagus and peas and pour over the egg mixture.
Cook over medium heat for about 6 minutes or until the frittata base is golden and cooked underneath.
Check by edging it away from the sides with a spatula. Then put it under the grill until the top is just cooked and
slightly golden. invert onto a plate and
flip over. Serve cut into squares or wedges with cherry tomatoes roasted in olive oil, sea salt flakes and lots of
freshly ground black pepper.