Step: 1/11

Wash the broccoli and blanch in boiling salted water for 3-4 minutes. Cool in a large bowl of ice water.

Step: 2/11

Peel the carrots, cut into thin slices and blanch in boiling salted water for 1-2 minutes. Cool in iced water.

Step: 3/11

Peel the lower third of the asparagus, cut off the woody ends and slice the sticks diagonally into 3-4cm pieces.

Step: 4/11

Blanch for 2-3 minutes then cool in iced water. Preheat oven to 200°C (180°C fan, gas 6).

Step: 5/11

Dice the bacon.

Step: 6/11

Wash the pepper, cut it in half, deseed and dice.

Step: 7/11

Peel and slice the potatoes.

Step: 8/11

Wash the tarragon, shake dry and finely chop the leaves.

Step: 9/11

Whisk the eggs with the milk and season well with salt, pepper and nutmeg.

Step: 10/11

In a deep non-stick ovenproof pan, add the bacon and vegetables. Heat for a few minutes. Pour in the egg mixture, sprinkle with the tarragon and bake in the oven for 20 minutes.

Step: 11/11

Serve cut into slices.