“Duck egg frittata”
SERVES: 4-6
COOKS IN: 25 MINUTES
DIFFICULTY: NOT TOO TRICKY
Ingredients
300 g Jersey royal potatoes
150 g small broad beans
6 spring onions
1 green chili
1 tablespoon olive oil
1 bunch of dill
6 duck eggs
150 g frozen peas, defrosted
1 punnet of cress
70 g fresh goat's cheese
instructions
Cook the potatoes in boiling water until cooked but not too soft then set aside to cool.
Cook the broad beans in boiling water for 2 to 3 minutes, or until tender. Drain then refresh in cold water. When the beans are cool enough to handle, peel the outer skins.
Finely chop the spring onions and chili. Heat the oil in a 23 cm pan and fry the spring onions and chili over a medium heat for 2 minutes until soft.
Slice the cooled potatoes, add to the pan and cook gently for 2 minutes.
Chop the dill, add to the eggs and beat. Season well.
Preheat the grill to high. Add the broad beans and peas to the pan and stir to combine. Tip in the beaten eggs and cook over a medium heat for 4 minutes, until starting to set.
Remove the pan from the heat, place under the grill and continue cooking the frittata until golden.
Leave to cool slightly then place a large plate upside-down over the pan and carefully turn it over so that the frittata falls onto the plate. Serve scattered with cress and fresh goat’s cheese.