Spring Frittata with Beans and Fetta

Whisk the eggs, milk, chilli flakes (be careful, these can be really hot!) and parsley in a jug until well combined. Season with pepper.

Heat a dash of oil in a medium ovenproof frying pan over a medium-high heat. Add the bacon and cook, stirring, for 2-3 minutes or until browned. Add the zucchini and asparagus and cook, stirring, for 2 minutes or until softened slightly. Add the fetta cheese to the pan and pour in the egg mixture. Transfer the pan to the oven and cook for 10-15 minutes or until set.