Seasonal Pea and Goats Cheese Frittata

This simple dish is full of contrasting flavours. I always prefer to use goat's cheese rather than cow's milk cheese because it's easier to digest and with a fuller flavour and less is needed.

Gluten free, Low carbohydrate, Low GI, Wheat Free.

INGREDIENTS

• 2 tbsp olive oil
• 1 small brown onion, cut into thin wedges
• 1 clove garlic, slivered
• 1 cup peas, shelled
• 6 large free range eggs
• 2 tbsp goat's milk
• ¼ cup soft goat's cheese
• 1 tbsp mint leaves, chopped
• sea salt and black pepper to taste

METHOD

Heat the olive oil in a pan and sauté the onion and garlic. Add the peas and ¼ cup water. Cook until the peas are tender and the water evaporates. Set aside to cool. 

Beat the eggs in a bowl and add the cheese, milk, mint and seasoning. Add the pea and onion mixture. Make sure the ingredients are well combined.

Wipe all around a non stick pan with oil.

Add the egg mix and cook on a low to medium heat for approx 5 - 7 minutes until the frittata is cooked on the bottom but still soft and runny on the top.

Place it under a grill to cook the top until it is firm and lightly golden.

Images: Peas - Jessica Ruscello | Upsplash  & Frittata - John Paul Urizar

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