Ingredients

The following ingredients have 4 Servings
  • 100 g French beans
  • 6 spring onions
  • 3 sprigs of fresh mint
  • 150 g fresh or defrosted frozen peas or small broad beans, shelled
  • 6 large free-range eggs
  • 1 knob of unsalted butter
  • 40 g goat's cheese
  • Parmesan cheese for grating

Instruction

  • Preheat your grill to medium, or your oven to 180ºC/gas 4.
  • Bring a pan of water to the boil. Trim the ends of the beans, then cut them into 3cm lengths. Trim the spring onions and chop them up, then pick and chop up most of the mint.
  • Cook the beans in the saucepan of boiling water for 5 minutes, adding the peas or the broad beans for the final 2 minutes of cooking time. Drain all the veg in a colander and set aside.
  • Beat the eggs together with a whisk, then whisk in a pinch of black pepper and most of the chopped mint.
  • Melt the knob of butter in an ovenproof frying pan, add the spring onion and cook gently for about 5 minutes until soft.
  • Add the drained veg to the pan, then pour in the minty egg mixture. Cook for 2 minutes, then very carefully take the pan off the heat.
  • Crumble and grate the cheeses over the frittata, then grill or bake for 5 to 7 minutes, or until set and golden on top.
  • Scatter over the remaining mint and serve the frittata warm or cold with a green salad.