Ingredients Jump to Instructions ↓

  1. 175g (6oz) freshly podded peas (about 450g in pod) or frozen, thawed

  2. 4tbsp mild and light olive oil

  3. 1 small onion, finely chopped

  4. 3 medium courgettes, trimmed and thinly sliced

  5. 8 large eggs, beaten

  6. 2tsp chopped fresh tarragon

  7. 2tbsp freshly chopped parsley

  8. 25g (1oz) freshly grated Parmesan cheese

  9. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. If using freshly podded peas, drop them into a small pan of boiling water, cook for 2 mins then drain.

  2. Heat a 23cm (9") non-stick frying pan and add the oil. Cook the onion for about 3-4 mins over a medium heat until softened then add the courgettes. Fry the courgettes for 5 mins or until they begin to soften. Meanwhile preheat the grill.

  3. Add the drained peas and herbs to the pan.

  4. Beat the eggs and season then pour over the vegetable. Reduce the heat and cook for about 5 mins or until the eggs are almost set. Carefully lift and edge of the frittata with a palette knife to check the underside which should be golden.

  5. Scatter the Parmesan cheese over the frittata and put under the grill for 1-2 mins or until just set and golden.

  6. Cut the frittata into wedges and serve warm or slide onto a plate and serve cold for a picnic with crusty bread.


Send feedback