Courgette, Pea and Pesto Frittata

Serves: 4

350g Maris Piper potato, peeled & cut into 1cm slices

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1 large courgette, sliced thinly

150g frozen peas

5 free-range eggs

2 tbsp pesto

2 tsp vegetarian-style Parmesan

Place the potato slices in a pan of boiling water and cook for 10 minutes.
Preheat the grill to a medium heat. Heat the oil in a 20cm non-stick frying pan over a medium heat and fry the onion and garlic for 3 minutes until soft.
Add the courgettes to the pan, season and cook for a further 5 minutes until the courgettes are soft and lightly browned. Add the peas and drained potatoes.
Whisk the eggs and pesto together, season with a little salt and black pepper, then pour over the vegetables. Tilt the pan to distribute the egg evenly and cook for 6-8 minutes until the base and edges are golden.
Scatter with a little cheese and place under the grill for 5 minutes until the egg is golden and cooked through. Serve in wedges.

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