Pea and spinach frittata

The frittata is a great example of the philosophy that runs through my two Essential cookbooks: once you have the hang of the method, it’s a recipe that can be endlessly customised. This combo is great for when you have only eggs, frozen vegetables and cheese at hand, but you could also try it with sauteed peppers and zucchini and lots of fresh basil, or sauteed crumbled fennel sausage, finely chopped broccoli and Parmesan. I like to cook it in a frying pan but you can also make individual frittatas in Texas muffin pans. Bake at 180degC fanbake until set and lightly golden (about 30 minutes).

8 eggs

1 cup frozen peas, thawed

1 cup spinach, cooked or frozen thawed,

well drained

1 Tbsp pesto, or 2 finely sliced

spring onions

100g feta, crumbled, or grated cheese

1⁄2 tsp salt

1 Tbsp olive oil, to cook plus add

to shopping list

Method

Heat oven grill. Whisk eggs lightly in a bowl. Stir in peas, spinach, pesto or spring onions, feta, salt and pepper.

Heat oil in a medium ovenproof frying pan (about 22cm in diameter). Add egg mixture and spread evenly. Cook over a low heat until starting to set around the edges (1012 minutes), then transfer to the oven and cook about 15cm under a preheated grill until set and starting to puff (a further 1012 minutes).

Allow to cool in the pan. Remove from pan, cut into wedges and serve at room temperature.