Jersey Royal
(Serves 4-6)
This is a great lunch box alternative to sandwiches. It can be prepared a day in advance cut into wedges and wrapped in parchment paper, ready to be added to a lunch box or picnic hamper.
100g broad beans, podded and shelled or frozen
6 large free range eggs
3 tbsp mint, roughly chopped
1 tbsp olive oil
20g unsalted butter
4 salad onions, thinly sliced
4 baby courgettes, sliced in half lengthways
1 garlic clove, crushed
100g feta, crumbled
Coarsely ground black pepper
Peashoot and mint salad
40g fresh pea shoots
40g fresh rocket leaves
1 small bunch of torn mint leaves
1 tbsp extra virgin olive oil
Squeeze lemon juice
Sea Salt
Ground black pepper
For the frittata:
Cook the potatoes in a pan of water for 12-15 minutes, until tender.
Drain and when cool, slice thinly.
Cook the peas and broad beans in boiling water for 2 minutes (or 4-5 if from frozen) then drain and refresh under cold water.
Whisk the eggs in a medium bowl with the mint, salt and pepper.
Heat the oil in a 24cm non-stick frying pan.
Add the courgettes and cook for 1-2 minutes, then add the potatoes, onions and garlic and cook for 3-4 minutes until they begin to brown.
Stir in the peas and broad beans, keeping 10g of each for the salad.
Preheat the grill.
Pour the whisked egg over the vegetables and crumble over the feta, keeping 20g of it aside for the salad.
Cook over a gentle heat for 10-12 minutes until almost set.
Transfer the pan to the grill and cook for 3-5 minutes until the top is golden and cooked through.
Place a plate or board over the top of the pan so that the frittata falls onto the plate. S
lice into wedges and serve with the salad.
For the peashoot and mint salad:
Wash the pea shoots and rocket, dry well, tear into bite sized pieces if necessary and add to a medium bowl with the mint, reserved peas, broad beans and feta. Drizzle the leaves with the oil and a squeeze of lemon juice, seasoning with a little salt and pepper. Mix leaves and dressing together and serve with the frittata.
The Independent