Frittata is like a dense omelette, and a great way to get your kids eating their greens with gusto. Eggs tend to be a popular ingredient with little ones; good to eat, but also fun to crack into a bowl and whisk! Peas and broad beans are sweet and have a pleasant texture, so they should prove popular, even with fussy eaters. If you grow either of these vegetables in your garden, get the kids involved in picking and shelling them, although defrosted peas and beans from the freezer will work just as well here. If you want to make the dish more substantial, you can always add some cooked and sliced new potatoes. Frittata is a simple, healthy addition to your regular dinner repertoire, but also works as a cold dish on picnics.
Preheat your grill to medium, or your oven to 180ºC/gas 4.
Bring a pan of water to the boil. Trim the ends of the beans, then cut them into 3cm lengths. Trim the spring onions and chop them up, then pick and chop up most of the mint.
Cook the beans in the saucepan of boiling water for 5 minutes, adding the peas or the broad beans for the final 2 minutes of cooking time. Drain all the veg in a colander and set aside.
Beat the eggs together with a whisk, then whisk in a pinch of black pepper and most of the chopped mint.
Melt the knob of butter in an ovenproof frying pan, add the spring onion and cook gently for about 5 minutes until soft.
Add the drained veg to the pan, then pour in the minty egg mixture. Cook for 2 minutes, then very carefully take the pan off the heat.
Crumble and grate the cheeses over the frittata, then grill or bake for 5 to 7 minutes, or until set and golden on top.
Scatter over the remaining mint and serve the frittata warm or cold with a green salad.
During spring, you can try using asparagus in this recipe. Snap off the woody ends, then prepare and cook it in the same way as the French beans.
If anyone is iffy about eating goat’s cheese, substitute ricotta, which has a much milder flavour.