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Pesto, Pea and Goat's Cheese Frittata

A great way to serve eggs! This pesto frittata dish has wonderful summer flavours and is packed with both egg and plant protein. It only takes about 15 minutes to make so it's perfect for a mid-week lunch.
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(Serves 4)

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INGREDIENTS:

1 tbsp olive oil or butter

2 tbsp chopped mint leaves

Juice of half a lemon

150g frozen peas

220g soft goat's cheese

8 large eggs

3 tbsp pesto

Salt and black pepper 

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METHOD
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  1. Heat oil over medium heat. Chop or flake the goat's cheese into small 1cm pieces and add to frying pan with the mint leaves, lemon juice and frozen peas. Heat for about 3-4 minutes, stirring occasionally so everything is mixed together and peas have defrosted.     
  2. Crack the eggs into a bowl. Add the pesto and some salt and pepper and whisk together.
  3. Add egg mix to frying pan, stirring everything together and fry for 2 minutes without stirring.
  4. Then if your frying pan is oven proof, put it under a hot grill for 5 minutes until cooked through OR if you don't have an oven proof frying pan then put the mixture into a shallow oven proof dish and cook at 220°C for10 minutes until cooked through. 
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