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Spinach, pea and mint frittata

Quick and easy to make, this frittata can even be made a day in advance and refrigerated overnight. Bring back to room temperature or heat through before serving, with a crisp green salad.

ingredients

serves 4
Fry Light for spraying
4 spring onions, thinly sliced
200 g (7 oz) spinach leaves, washed and drained
1 red pepper, cored, deseeded and finely chopped
100 g (3 1/2 oz) frozen or fresh shelled peas
3 tbsp chopped mint leaves
6 large eggs, beaten
30 g (1 oz) Parmesan or pecorino cheese, finely grated
salt and freshly ground black pepper

method

1. Spray a large, 25 cm (10 in) non-stick frying pan (suitable for use under the grill) with Fry Light and place over a moderate heat. Add the spring onions to the pan and cook gently for 2 - 3 minutes.

2. Meanwhile, finely chop the spinach. Add to the pan with the red pepper and peas, and cook for 3-4 minutes until the spinach has wilted.

3. Stir the chopped mint into the beaten eggs, then pour into the frying pan. Fry gently for 5-6 minutes or until the base is lightly browned and set.

4. Preheat the grill to medium-hot. Sprinkle the cheese over the surface of the frittata and season with salt and pepper. Place the pan under the grill for 4 - 5 minutes or until the top is set and golden. Leave to stand for 5 minutes before turning out of the pan. Serve cut into thick wedges, with a crisp green salad.

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