- 250g new potatoes
- 500g peas in the pod
- 2 spring onions
- 2 garlic cloves
- A handful of mint, leaves only
- 100g cheddar
- 6 eggs
- 1 tsp cumin seeds
- 1 tbsp balsamic vinegar
- 50g salad leaves
Prep: 20 mins | Cook: 30 mins
1. Fill and boil your kettle. Pour the hot water into a large pan, topping it up if needed, and add a pinch of salt. Cover and bring to the boil.
2. Meanwhile, open the pea pods and pop the peas out into a bowl. Scrub the potatoes and cut them into 1cm-thick slices (no need to peel). When the water in the pan is boiling, add the potatoes and simmer for 8-10 mins till just tender. Add the peas and cook for 2 mins, then drain and set aside.
3. While the potatoes simmer, trim the roots and ragged greens off the spring onions and finely slice them. Peel and finely chop or crush the garlic. Finely slice the mint leaves. Coarsely grate the cheddar.
4. Crack the eggs into a mixing bowl and add a pinch of salt and pepper. Whisk with a fork to combine, then add ¾ of the cheddar. Stir to mix. Preheat your grill to high.
5. Put a deep, ovenproof frying pan on a medium-high heat. Add a splash of oil and the spring onions to the pan. Fry, stirring, for 2 mins. Add the garlic and cumin seeds, cook and stir for 1 min, then stir in the mint.
6. Add the potatoes and peas to the pan and stir to mix. Pour in the beaten eggs. Turn the heat down to medium and fry for 3-5 mins, till the edges of the frittata are set. Sprinkle over the remaining cheddar. Transfer the pan to your grill and cook for 10-15 mins till the frittata is set and golden brown. No ovenproof pan? Transfer the veg to an ovenproof dish, pour over the eggs and top with the cheddar. It may take a few extra mins to bake in the oven.
7. While the frittata grills, whisk 1 tbsp balsamic vinegar with 1 tbsp olive oil and a pinch of salt and pepper. Toss the salad leaves in the dressing.
8. When the frittata is golden and set, remove it from the grill and let it cool for a few mins in the pan, then serve in wedges with the salad on the side.