Asparagus, broad bean & pea frittata with a seed & parmesan crust

Toast the pine nuts in a dry 20cm non-stick frying pan over a medium heat, until toasted and golden. Tip out and set aside. Cut the asparagus spears in half lengthways if very thick, then into shorter lengths.

Heat the oil in the same pan, add the asparagus and cook gently for 2-3 minutes until almost tender. Add the broad beans and peas and cook for 1-2 minutes more to heat through. Stir in the basil and pine nuts. Season lightly and remove from the heat.

Preheat the grill. Beat the eggs with some seasoning, return the pan to the heat and pour them over the vegetables. Cook, lifting the vegetables now and again to let the egg run under, until the base is set and golden and the peas and beans are piping hot.