PEA AND BROAD BEAN FRITTATA

Serves four

INGREDIENTS

100g peas, podded weight (use frozen if fresh are not

available)

100g broad beans, podded weight (use frozen if fresh are not available) 100ml olive oil

1 banana shallot or small onion,

finely chopped

1 garlic clove, finely chopped A pinch of chilli flakes 6 large free range eggs 100g good English cheddar or Mrs Kirkham’s Lancashire,

grated

A handful of chopped mint

METHOD

h Cook the peas and broad beans in a pan of boiling, salted water for three minutes until tender. Drain well, then run them under cold water. If you

are using large broad beans, peel off the outer skins, but with new-season small ones you don’t

need to bother.

h Heat the oil in a medium (24cm) grill-proof frying pan over a low heat. Add the chopped shallot or onion, garlic, chilli flakes and some seasoning. Sauté for eight minutes, until soft but not coloured.

h In a bowl, whisk the eggs until they are well combined, then season with salt and freshly ground black pepper.

h Turn your grill on to its

highest setting.

h When the onion mixture has softened, increase the

heat under the pan to medium and pour in the

beaten eggs.

h Add the broad beans and peas and stir gently, then sprinkle over the grated cheese and mint. Leave the pan on the heat for two to three minutes, or until the underside of the frittata is pale golden-brown and the

sides start to set.

h Transfer the pan to the grill and cook for a further

two to three minutes, or until the top side of the egg mixture is firm and pale

golden-brown.

h Tip on to a large plate and serve a slice with some

nice bread.