Name: Pea, mint and goat’s cheese frittata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Classic
Ingredients: 15 ml fresh chillies 573; 1 spring onions chopped; 2-3 courgettes sliced; 250 ml peas; thaw them first); fresh mint handful chopped; 1 goat's milk cheese soft, crumbled

Recipe Disclaimer

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Ingredients (7)

15 ml	fresh chillies — 573
1	spring onions — chopped
2-3	courgettes — sliced
250 ml	peas
	thaw them first)
	fresh mint — handful chopped
1	goat's milk cheese — soft, crumbled

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Method:

Heat the olive oil in a frying pan and sauté the spring onions and baby marrows until soft. Add the peas, mint leaves and eggs. Reduce the heat of the plate to very low and let the frittata cook slowly for 5-6 minutes. In the meantime, preheat the oven. Usea spatula to lift the set sides of the frittata while it cooks so that the raw egg can run in underneath and cook.

Sprinkle the goat’s milk cheese on top and place the frying pan about 10cm below the oven’s grill element. Grill the frittata until golden brown and set on top. Stand for a few minutes and then cut into slices to serve.

Wine suggestion: A Sauvignon Blanc and fresh bread are all this frittata needs to turn a quick meal into an event.

Text and image: Home magazine.

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