Ingredients
150g/5½oz new potatoes, chopped
100g/3½oz fresh peas
1 tbsp olive oil
30g/1oz walnuts, roughly chopped
2 free-range eggs, lightly beaten
salt and freshly ground black pepper
30g/1oz goats' cheese, crumbled
1 tbsp fresh flatleaf parsley, chopped
1 tbsp Greek-style yoghurt, to serve
3-4 fresh chives, to garnish
Method
1. Boil the potatoes in a pan of salted water for 6-8 minutes, or until tender.
2. Add the fresh peas for the final two minutes of cooking time and drain.
3. In a small non-stick frying pan heat the olive oil and add the potatoes, peas and walnuts.
4. Pour over the beaten eggs and season with salt and freshly ground black pepper.
5. Add the crumbled goats' cheese and parsley to the pan and fry until the egg base has set.
6. Slide the fritatta carefully onto a plate and return to the frying pan, cooked-side up, until the other side has set.
7. To serve, place the frittata on a plate topped with a spoonful of yoghurt and garnished with chives.
