Herby pea frittata
I never quite know the difference between a frittata, an omelette and a tortilla. And a quiche, actually, especially one of those newfangled ones with no crust.
Anyway, this is my take on a three-ingredient frittata - a sort of beefed-up, fluffy omelette, perfect for speedy brunches, lunch boxes and even a healthy dinner option if you're not feeling crazy hungry midweek.
Rippled with a sweet pea puree and packed full of garlicky herbed goodness, it's incredibly moreish - and you can experiment by swapping out the peas for all sorts of other fillings, from veggies to chilli sauce or chutney.
75g boursin (or other soft herbed cheese)
100g frozen peas
Preheat the grill to high and heat a splash of olive oil in a small skillet or frying pan (approx 20cm diameter) over a medium heat.
Cook the peas as normal in a small saucepan. Once they’re soft, drain off the water, holding back a few tablespoons.
Put half the peas in a bowl with the preserved cooking water and puree them – either using a hand blender or mashing with a fork.
In another bowl, whisk the eggs with the cheese and add the whole peas.
Tip the mixture into the hot oiled pan and allow it to cook for 10-15 minutes, stirring occasionally with a wooden spoon.
When it’s starting to set, pour in the pea puree and swirl it across the top. Put the frittata under the grill for 5-10 minutes until golden on top. Eat hot, with plenty of black pepper.