Broccolini, pea and potato frittata with goat’s cheese

Instructions

1 Preheat oven to 180°C. In a medium saucepan of cold water, place potatoes and bring to the boil over a high heat. Cook potatoes for 10 minutes, or until tender. Drain and cut into 2cm pieces.

2 In a medium cast-iron or ovenproof frying pan, heat oil over medium. Cook potatoes and peas, stirring, for 5 minutes.

3 Season whisked eggs and milk well with black pepper, to taste. Add to the potato mixture and cook for 4-5 minutes, or until frittata is beginning to set around the edges. Top with goat’s cheese then broccolini. Transfer to oven and bake for 15-20 minutes, or until golden and just set.

4 Slice and divide among plates with dressed salad leaves.