Spring vegetable frittata

Cut the zucchini in half lengthwise and slice a quarter to half inch thick; cut off the asparagus tips whole and slice the rest across, keeping cuts even.

Halve the leek, trim the root, quarter and slice across; swish in a large bowl of cold water and skim the pieces off the top, leaving the grit at the bottom.

In a heavy 10 inch skillet on medium with a couple of tablespoons of olive oil, cook the leeks with a big pinch of salt five or six minutes until soft and translucent.

Add the jalapeno and zucchini with another pinch of salt and cook about five minutes until starting to get tender.

Add the asparagus and salt and cook until bright green; stir in the spinach until wilted, about a minute; add the cooked potatoes with salt and heat through.

Whisk twelve eggs with cayenne, black pepper and salt at least half a minute.

Pour the eggs over the vegetables on medium; stir in about three quarters of the cheese, top with the rest and a shake of cayenne; turn off the heat.

Bake in the centre of a 350F oven about 15 minutes, checking from 10 to 12, until just set; finish under the broiler to brown the top.

Cool a little and serve warm in slices with a dollop of pesto mayonnaise and a nasturtium.