Minted pea & spring onion frittata
- 200g potatoes
- 125g frozen peas
- 1 tbsp oil
- 3 sliced spring onions
- 6 free-range eggs
- 3 tbsp milk
- 100g reduced fat Greek-style cheese
- 2 tbsp chopped mint
Pre-heat the oven to 180C/160C Fan/Gas 4, and grease a 20 x 23cm oblong tin. Scrub potatoes, cut into thick slices, then simmer for 10 minutes.
Add peas for the last 3 minutes. Drain and leave to cool. Heat oil in a pan and fry spring onions for 2 minutes. Beat eggs and milk together. Season, then stir in the potato mix, onions, cheese and mint.
Pour the mixture into the tin and bake for 30 minutes or until set. Serve with salad.