Baked Spinach and Pea Frittata
1 medium onion
1 tbsp oil (vegetable or olive oil), plus extra for greasing
100g frozen field fare peas
80g mature cheddar
8 medium free-range eggs (see tip)
200g frozen field fare spinach, defrosted
Finely grated zest and juice 1 lemon
1 tsp chilli flakes (optional)
Heat the oven to 200°C/180°C fan/ gas 6. Finely chop the onion. In a large frying pan, heat the 1 tbsp oil. Add the chopped onion and gently fry for 5 minutes, then add the frozen peas and cook for another 5 minutes. Grate the cheese.
In a large mixing bowl, beat the eggs. Stir in the onion and pea mix, along with the defrosted spinach, lemon zest and juice, chilli flakes (if using) and 50g of the grated cheese. Season with salt and pepper.
Grease a 20cm baking dish or tin with oil, then pour in the frittata mixture and sprinkle over the remaining 30g grated cheese. Bake for 25-30 minutes, until set and golden.
Many thanks to Delicious Magazine for this recipe.