Green Pea, Potato & Goat’s Cheese Frittata

1. Heat a 7.8-inch (20cm) ovenproof non-stick frying pan

over medium heat, greased with the olive oil. Cook the

sliced potato 5-6 minutes on each side or until lightly

golden and tender. Transfer to a plate and set aside.

2. Meanwhile, place the frozen peas in a bowl of hot

water and allow to defrost until the peas are tender.

Drain well.

3. Lightly whisk the eggs in a medium bowl. Season to

taste with salt and pepper.

4. Preheat the grill on medium. Arrange half the potato at

the base of the frying pan. Top with half the peas and

half the goat’s cheese. Repeat the layering process

once more and then pour over the eggs to cover the

potato. Cook over a low-medium heat for 10 minutes

or until the egg is almost set.

5. Place under the grill for 5 minutes, until the egg is just

set on top. Cut the frittata into wedges, and serve with

a handful of rocket.