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Sat 01/07/2017
July's guest stallsMORE

What's Cookin'?

A recipe for June

Broad bean and pea frittata

Serves 4
Prep 15 mins
Cook: 25 minutes

For this delicious dish you will need:
  • 3 tbsp olive oil
  • 3 – 4 spring onions, thinly sliced
  • 6 – 8 cooked new potatoes, sliced
  • 100g each podded fresh peas and broad beans
  • 6 free-range eggs
  • 50g hard local goat’s cheese, cubed
  • 3 tbsp chopped fresh chives
  • salt and freshly ground black pepper
    1 Preheat the grill. Heat half the oil in a large frying pan and add the onions, potatoes and seasoning. Cook over a medium heat for 5 minutes, turning, until golden brown. Blanch the peas and broad beans in boiling water for 2 minutes then drain Add to the onions and cook for a couple of minutes. Stir in the goat’s cheese and chives.

    2 Beat the eggs with the seasoning and add what is in the pan. Heat the remaining oil in a frying pan until smoking and pour in the egg mixture. Cook over a medium heat for 4 - 5 minutes until the egg is set and the base is golden. Put the pan under the grill to cook the top. Turn onto a plate and serve warm or at room temperature.

    Mary Gwynn
    Author, food writer and editor

    Mary Gwynn is a local author and food writer. With seven books including The WI Cookbook: The First 100 Years and The Busy Mum’s Cookbook to her name, she writes regularly for Waitrose Weekend newspaper and has appeared as a guest judge on The Great British Menu and cooked for John Craven on Countryfile. She is on the committee of Penshurst Farmers Market.!