extra virgin olive oil
150g fresh firm goats cheese
4 Tbs chopped fresh parsley
sea salt and freshly ground black pepper.
Bring a pot of lightly salted water to the boil and poach the peas or beans for about 8 minutes, drain through a colander and allow to get dry. Meantime in a non-stick frying pan fry the onions in a generous amount of olive oil – this will add another dimension of flavour so use a good oil – until a good golden brown. Beat the eggs and parsley with a whisk and season generously with sea salt and freshly ground black pepper. Slice the cheese into thick slices. Put the beans on top of the onions and season, place the cheese slices on top of the beans. Pour over the egg and cook, pulling in the edges as you go along. Allow it to become quite golden brown underneath. Slice the frittata into about 6 slices and then carefully turn each slice over to brown on the other side. If you find it easier, you can pop the pan under a hot grill to cook the top.
Serves 4 as a starter with some chunks of crispy bread, or two as a supper dish again with the bread and a leaf salad containing some wild rocket.