TO MAKE THE FRITTATA:
Preheat the oven to 200 degrees C, I use a fan assisted electric oven, please adjust according to your oven.
In a large bowl whisk the eggs, add the sea salt, black pepper, thyme, spring onions and peas. If you are using frozen peas, thaw them in a bowl of water first.
Crumble in the feta and mix a little.
Add the sliced potatoes and gently mix them in, trying not to break then up.
Heat a large skillet or oven proof pan over a medium heat, add the olive oil.
Pour the egg mixture into the pan and then add the asparagus.
Cook for about 2 to 3 minutes and then transfer it to the oven and cook for 15 to 20 minutes or until it is golden and cooked through, you can check it's cooked by inserting a clean knife into the centre of the frittata, it should come out clean.
Serve immediately with the salad.
TO MAKE THE SALAD:
Add all the ingredients to a salad bowl and toss, serve immediately.