Broad Bean, Pea & Mushroom Frittata



6 Organic Eggs Extra Virgin Olive Oil
150g Swiss Brown Mushrooms, sliced 200g Broad Beans
200 fresh peas 150g grated Parmesan
100g Goat Cheese 4 Sprigs Thyme, leaves picked and chopped
1 Onion, finely chopped 3 Cloves garlic, finely chopped
Salt & Pepper to taste



On a medium heat add 2 tbsp. oil in large fry pan and add garlic and onion. Allow to soften (about 2 minutes) and then add Mushrooms. Cook until soft and then add thyme, broad beans and peas and season with salt and pepper. Cook for a few more minutes, then remove from heat and allow mixture to cool.

In a medium size bowl, beat the eggs. Then add cheese and combine well. Add cooled mixture to eggs and combine well. Return pan to heat and add another 2 tablespoons of olive oil. Pour the mixture into the pan and ensure it spreads evenly across the pan. Place on low heat and allow to cook until browned underneath (about 5-7 minutes). Turn on grill and complete the cooking on top.

Remove from heat and can be served either warm or cool. Best served with a green salad and some crusty bread.


Serves 6.