I had some fresh peas and courgettes to cook tonight and this is what I made! I added one green and one yellow courgette and lots of fresh peas.
100g new potatoes, diced
150g fresh peas
3 tbsp olive oil
1 onion finely diced
8 large eggs
Salt & ground pepper
4 tbsp freshly grated Parmesan
1.Bring the potatoes to the boil in salted water. Boil briskly for 5 minutes, then drain. Then leave until you're ready to add them to the frittata.
2.Preheat the grill. Heat the oil in a non-stick, ovenproof frying pan and fry the onion until it begins to soften. Add the potatoes and cook for about 10 minutes - don't let the mixture brown too much. You want it sweet and soft, with nothing crisp about it. Add the fresh peas for the last couple of minutes cooking. Transfer the mixture to a large bowl to cool slightly.
3.Break the eggs into the bowl and beat in. Season and add the Parmesan.
4.Put your frying pan back on the heat; it should still be nice and oily. Pour the egg & vegetable mixture into the pan and cook over a medium heat for about 8 minutes, or until the frittata is set. Take the pan off the hob and put it under the grill till the top of the frittata is golden, just set and beginning to puff. Ease around the edges to loosen the frittata. Place a large flat plate on top of the pan, then up-end, so the plate's underneath and the pan's on top. Remove the pan and you've got a beautiful, golden-flecked omelette. Leave to cool, then slice.
It tastes much better cool and then serve with a fresh green salad. Easy!