Serves 4 | Cook 25 mins
1 tbsp olive oil
½ yellow pepper, finely chopped
1 bunch spring onions, sliced
100g fresh baby-leaf spinach
200g frozen peas, thawed
6 free-range eggs, beaten
crunchy mixed salad, to serve
Pepper, pea and spinach frittata
1. Heat the oil in a 19cm deep frying pan and sauté the pepper and spring onions gently for 3 minutes. Add the spinach and sauté for 2 minutes, until just wilted.
2. Add the peas and pour in the eggs. Cook over a gentle heat for about 10 minutes, until almost set.
3. Preheat the grill and place the frittata under the grill for 5–8 minutes, until golden and set. Turn out of the pan, cut into wedges and serve with a crunchy mixed salad.