Minty pea, tomato and pepper frittata
This minty pea, tomato and pepper frittata is perfect for a laid-back lunch or supper, served with a green salad. Alternatively, you can cut it into squares and serve it as nibbles with aperitif at a garden party.
Ingredients
Method
- Thinly slice the bell pepper and halve the tomatoes.
- Heat the oil in a non-stick frying pan. Add the pepper slices and gently sauté for 5-8 minutes, until tender, then add the tomatoes. Cook for another 3 minutes.
- When the tomatoes have softened stir in the peas and garlic. Put a lid on and steam for 2-3 minutes.
- Meanwhile, whisk the eggs with the chopped mint and some salt and pepper. Add the chilli flakes, if used.
- Crumble the goats cheese into a small bowl.
- Pour the egg over the peas, pepper and tomato pieces, letting it spread out evenly. Scatter the cheese crumbles on top – if used.
- Put a lid on and cook for about 5, then turn down the heat and cook until the surface has set.
- If needed, or you want the cheese to be brown, turn on the grill in the oven and brown the frittata for a couple of minutes.
- Let the frittata cool a bit, then serve, garnished with mint leaves. Or let it cool completely and cut it into squares.