Pea and cheddar frittata

Ingredients:
- 6  medium free range eggs
- 250g frozen petit pois, defrosted and drained
- 175 g English Mature Cheddar, coarsely grated
- 1  garlic clove, crushed
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- Salad leaves and dressing to serve

Method:

1. Break the eggs into a bowl, season, beat well with a fork, then stir in the peas and cheddar.

2. Place a non-stick frying pan (with a heat-proof handle) about 20 cm diameter, over a moderate heat, pour in the olive oil, add the crushed garlic and stir fry without colour for a few seconds.

3. Pour the egg and cheese mixture into the pan, reduce the heat as low as possible, and cook gently for about 10 minutes (use a rubber spatula to lift the edges, and shake the pan every now and then to make sure it doesn’t stick). When the base is golden brown and the eggs are almost set, but still soft, finish the top under a grill.

4. Serve warm with dressed salad leaves.

Extra recipe suggestions:
Add a few leaves of fresh herbs to the egg mixture (chopped mint or thyme, for example), or a small onion – chopped and cooked for 5 minutes with the garlic.