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What's Cookin'?

A recipe for AprilBroad bean and pea frittata

Serves 4
Prepare: 15 minutes
Cook: 25 minutes

    • 3 tbsp olive oil
    • 3 – 4 spring onions, thinly sliced
    • 6 – 8 cooked new potatoes, sliced
    • 100g each podded fresh peas and broad beans
    • 6 free-range eggs
    • 50g hard local goat’s cheese, cubed
    • 3 tbsp chopped fresh chives
    • salt and freshly ground black pepper
    1 Preheat the grill. Heat half the oil in a large frying pan and add the onions, potatoes and seasoning. Cook over a medium heat for 5 minutes, turning, until golden brown. Blanch the peas and broad beans in boiling water for 2 minutes then drain Add to the onions and cook for a couple of minutes. Stir in the goat’s cheese and chives.

    2 Beat the eggs with the seasoning and add what is in the pan. Heat the remaining oil in a frying pan until smoking and pour in the egg mixture. Cook over a medium heat for 4 - 5 minutes until the egg is set and the base is golden. Put the pan under the grill to cook the top. Turn onto a plate and serve warm or at room temperature.

    We would like to thank Mary Gwynn for this recipe.