Tenderstem broccoli & green harissa stovetop frittata

In a bowl, whisk together the eggs, feta, 2 tbsp harissa, ½ of the chives, ½ of the salt and a good grinding of black pepper; set aside.

Add 3 tbsp oil to a large frying pan and set over a high heat. Once hot, add the broccoli and the remaining ⅛ tsp salt. Fry for 5 minutes, turning the broccoli a few times, until tender and slightly charred. Transfer the broccoli to a plate, leaving the oil in the pan, then reduce the heat to medium-high and pour in the egg mixture. Swirl the pan so that the mixture goes 2cm up the sides of the pan, then leave to cook for 2 minutes, until the egg has slightly set on the bottom of the pan. Scatter the broccoli over the egg and leave the frittata to cook for a further 2 minutes, until the egg has completely set. Use a spatula to release the edges of the frittata from the pan, then slide it onto a large plate.

In a small bowl, mix ½ of the remaining chives with the lemon juice and the remaining 1 tbsp harissa and 1 tbsp oil. Drizzle the harissa oil over the frittata, sprinkle with the remaining chives and serve with the lemon wedges on the side.