Pea, Spinach and Goat’s Cheese Frittata

Ingredients

For the frittata

• 3 tbsp olive oil
• 1 medium red onion, thinly sliced
• 1 clove garlic, finely chopped
• 50g spinach
• 100g peas, fresh or frozen
• 6 free-range eggs
• 100ml semi-skimmed milk
• 5g chives, finely chopped
• Pinch of salt
• Pinch of ground black pepper
• 50g vegetarian goats cheese, broken into small pieces

For the salad

• 100g salad leaves
• 1 tsp olive oil
• 1 tbsp lemon juice

Method

1. Heat a non-stick frying pan on a medium heat. Add 2 tsp of the olive oil and heat for 30 seconds. Add the red onion and cook for 5-7 minutes until soft and translucent. Add the the garlic and cook for a further 2 minutes.
2. Remove the pan from the heat and transfer the onion and garlic to a small bowl.
3. Add 1 tsp of olive oil to the frying pan, turn the heat to high, then add the spinach and peas. Cook for a few minutes until the spinach has wilted. Turn the heat to low and add the cooked onion and garlic, spreading the mixture evenly to cover the base of the pan.
4. Crack the eggs into a bowl with the milk and whisk until fully combined, then add the chives, salt, and pepper. Pour the egg mixture over the vegetables in the frying pan.
5. Dot the egg mixture with pieces of goat’s cheese and turn the heat down, leaving the frittata to cook until the egg starts to set.
6. Meanwhile pre-heat the grill to medium.
7. Transfer the pan to the grill and cook for about 10 minutes until the top of the frittata is golden brown and starting to bubble.
8. Remove the frittata from the grill and set aside to rest for 2 minutes.
9. While the frittata is resting, evenly divide the salad leaves between two plates and dress with olive oil and lemon juice.
10. Carefully slide the frittata onto a chopping board, slice and serve on the plates with the salad.