• This spring vegetable frittata is really just a posh omelette and makes a great speedy meal. It’s also great cold – cut it into wedges and pack them into lunchboxes.

    Spring vegetable frittata


    • 150g frozen peas or a handful of shelled fresh peas
    • ½ corn on the cob, kernels cut off
    • 5 large free-range or organic eggs
    • sea salt and freshly ground black pepper, to taste
    • a small knob of butter
    • a few sprigs of fresh mint, leaves picked and roughly torn, plus extra to garnish
    • a few sprigs of fresh flat-leaf parsley, leaves picked and roughly torn
    • 80g goat’s cheese, crumbled
    • 1 fresh red chilli, deseeded and finely chopped (optional)
    • a handful of freshly grated Parmesan



    Preheat the grill to high.


    Blanch the peas and corn kernels in hot water for about 30 seconds, then drain.


    Break the eggs into a bowl. Season and beat with a fork.


    Heat a 20cm non-stick frying pan. Add the butter and when it sizzles, pour in the eggs. Stir the eggs around until they start to cook, then turn off the heat so that the frittata stays half-cooked and quite runny.


    Sprinkle the peas, corn kernels and herbs over the egg, then arrange the goat’s cheese on top. Sprinkle with most of the chilli, if using, season and scatter over the Parmesan.


    Carefully put the pan under the grill for 3 – 4 minutes, until the cheese is brown and bubbling and the frittata has cooked through. Finish with the rest of the chopped chilli, if you want, and some extra mint leaves.