2-3 tbsp rapeseed or olive oil
400g cooked potatoes (boiled), cut into chunks
1 red pepper, deseeded and cut into cubes
150g peas, thawed and drained
100g stilton cheese, crumbled into pieces
6 eggs, beaten
Sea salt and black pepper
Heat the oil in a (2cm/8”) non stick frying pan. Add the potatoes and season with the sea salt and black pepper. Cook over a medium heat until softened and warmed through, about 5 minutes. Stir in the red pepper and continue to cook for a further 2 minutes, stir in the peas. Carefully add the stilton to the pan, the beaten eggs and season well.
Cook over a medium heat for 5 minutes, gently moving the egg around the pan to ensure it cooks evenly. You can now place the pan under a hot grill or you can invert the frittata onto a plate and then slide the uncooked side directly into the pan and cook over a low heat until a golden crust is formed on the under side. Turn out onto a plate and serve the frittata when it is warm with a leafy salad and some fresh bread, a perfect meal.
Tip: You could use left over roast potatoes in this dish and also brie or cheddar, any cheese that is left over.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)