Summer veg and goat's cheese frittata

Think of a frittata as a posh omelette. They're delicious hot, but just as good cold so you can even try popping a wedge in your lunchbox.

serves 4

Ingredients

• • a handful of fresh peas
• • a handful of fresh broad beans
• • 1 fresh large red chilli
• • 6 large eggs, preferably free-range or organic
• • sea salt and freshly ground black pepper
• • a few sprigs of fresh mint
• • a small knob of butter
• • olive oil
• • 1 lemon
• • 75g goat’s cheese
• • Parmesan cheese, for grating

To prepare your frittata

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• Put a pan of salted water on to boil
• Shell your peas and broad beans by splitting open each pod lengthways and popping the peas and broad beans out into a bowl
• Blanch the peas and broad beans in the pan of boiling water for 30 seconds, then drain in a colander and leave to one side

To prepare your frittata

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• Halve, deseed and finely slice the chilli
• Pick and roughly tear the mint leaves, discard the stalks
• Crack the eggs into a bowl with a pinch of salt and pepper, beat with a fork

To make and cook your frittata

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• Preheat your grill to high
• Melt a knob of butter in an ovenproof frying pan on a medium heat and when it sizzles, pour in the eggs
• Stir around gently with a spatula until you feel the egg start to set at the bottom, then straight away, turn the heat off so the frittata stays half cooked and quite runny

To make and cook your frittata

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• In a bowl, toss the cooked peas, broad beans and mint in a splash of olive oil and a squeeze of lemon juice, then scatter them over the runny egg
• Break your goat’s cheese into chunks and arrange over the top
• Sprinkle over the sliced chilli and finely grate over some Parmesan cheese

To make and cook your frittata

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• Carefully place your frying pan under the grill for 2 to 3 minutes, or until the cheese is brown and bubbling and the frittata is cooked through