PEA & BROAD BEAN FRITTATA

SERVES 4 PREP 15 MINS COOK 45 MINS

• 40g butter

• 1 tbsp olive oil, plus 1 tbsp extra to drizzle

• 500g chat potatoes, cut into ½cm slices

• 1 red onion, sliced

• 1½ cups frozen broad beans, thawed, peeled

• ½ cup frozen peas

• ¹/³ cup chopped mint

• 8 eggs

• ½ cup finely grated parmesan

• spinach, micro herbs, sliced green onion, toasted pine nuts, to serve

1 Preheat oven to 160°C fan-forced.

2 In a 30cm frying pan, heat butter and oil on high until melted and bubbling. Cook potatoes, turning, 8-10 mins until golden and tender. Season.

3 Add onion and saute 1-2 mins until tender. Mix in broad beans and peas, saute 1 min. Stir mint through.

4 In a jug, whisk eggs and parmesan together. Season.

Pour over vegetables. Cook on low 10 mins until setting around edges. Transfer to oven, bake 30 mins until firm to touch.

5 Serve frittata, hot or at room temperature, in wedges. Top with spinach, herbs, onion and pine nuts, drizzled with oil.