COURGETTE, PEA & PESTO FRITTATA

SERVES 4 3 SMART POINTS PER SERVING

Calorie-controlled cooking spray

3 courgettes, peeled into ribbons

6 eggs

100ml skimmed milk

90g medium-fat soft goat’s cheese, crumbled

2 tbsp reduced-fat green pesto

150g frozen peas

2 shallots, finely chopped

1 large garlic clove, crushed

Fresh dill, to serve

Salad leaves, to serve

MIST a griddle pan with cooking spray and place over a high heat. Working in batches, griddle the courgette ribbons for 1-2 minutes on each side until tender and charred. Set aside. In a large jug or bowl, whisk together the eggs, milk, goat’s cheese and pesto. Season well. Stir in the peas. Lightly mist a non-stick, ovenproof frying pan with cooking spray. Add the shallots and cook for 3-4 minutes, until softened, then add the garlic and cook for another minute. Lay half the courgette ribbons over the shallots, then pour over the egg and pea mixture. Top with the remaining courgette then cook for 10-12 minutes, or until the frittata is starting to set. Meanwhile, preheat the grill to medium-high. Transfer the pan to the grill for 3-4 minutes, until the frittata is golden. Allow to cool slightly, then garnish with the dill. Cut into quarters and serve with the salad leaves.