Ingredients

The makings of the

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 served with a garden salad of your choice.