Courgette and Pea Frittata

Serve 4-6

This frittata also tastes delicious if mint is added instead of tarragon.

175g freshly podded peas

4 tbsp olive oil

1 small onion, finely chopped

3 medium courgettes, trimmed and thinly sliced

8 large eggs, beaten

2 tsp chopped fresh tarragon

2 tbsp freshly chopped parsley

25g freshly grated Parmesan cheese

salt and freshly ground black pepper

Drop peas into a small pan of boiling water, cook 2 minutes then drain.

Heat a 23cm (9”) non-stick frying pan and add the oil. Cook the onion about 3-4 minutes over a medium heat until softened then add the courgettes.

Fry courgettes 5 minutes or until they begin to soften. Meanwhile preheat the grill.

Add the drained peas and herbs to the pan.

Beat eggs and season then pour over vegetables. Reduce heat and cook for about 5 minutes or until eggs are almost set.

Carefully lift edge of frittata with a palette knife to check the underside is golden.

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

Cut into wedges and serve warm, or slide on to a plate and serve cold for a picnic, with crusty bread.

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